Coastal Shrimp and Tomato Rice

     This quick and tasty shrimp dish from The Dinner Doctor by Ann Byrn has all the flavor of low country cooking.  In twenty minutes and with five ingredients you can have a bowlful of Southern goodness.  Open a can of tomatoes, peel some shrimp and you're in business.  I made this in my 8 inch dutch oven with 9 coals on the bottom and completely covered the lid.  It will serve two ravenous campers or maybe four as a side dish.  Enjoy the taste of Charleston on your next camping trip, this simple little recipe will reward you with big flavor.

Coastal Shrimp and Tomato Rice
1 14.5 oz. can diced tomatoes with green pepper and onions
1 cup instant rice (Minute Rice)
2 Tblsp sliced pimiento-stuffed green olives
1 lb. medium-size shrimp
1/2 tsp black pepper or more to taste
1/2 cup crumbled feta cheese

     Lightly oil or spray an 8 or 10 inch dutch oven.
     Place tomatoes in prepared oven.  Fill the tomato can with water and add to tomatoes.  Cover and cook over a full spread of coals with as many as will fit on the lid to bring it to a low boil. 
     Stir in rice and olives.  Cover and simmer for 10 minutes or until rice is almost tender.
     Add shrimp and pepper; stir.  Cover and cook 5-10 more minutes or until shrimp is pink and opaque.
     Sprinkle the feta over the shrimp.  Cover and cook for 1-2 minutes or until cheese has melted.

Stir rice and olives into simmering tomatoes

When rice is almost done stir in shrimp and pepper

Crumble feta over shrimp and heat until melted

Bold flavor from just a few ingredients