| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
*, The main co, Rice, Seafood |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Plive oil |
| 1 1/4 |
c |
Onions; thinly sliced |
| 3 |
|
Cloves garlic; pressed |
| 1 1/4 |
c |
Rice |
| 2 |
c |
Chicken broth |
| 3/4 |
c |
Tomato juice. |
| 1/4 |
c |
Dry sherry |
| 3/4 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1 |
qt |
Water |
| 1 |
tb |
Old Bay Seasoning |
| 24 |
md |
Raw shrimp; or 8-10 oz. |
|
|
Frozen raw shrimp |
| 1 |
c |
Pineapple chunks in juice; drained |
| 1 |
c |
Frozen peas |
INSTRUCTIONS
In a nonstick skillet, heat 1 tablespoon olive oil over med. heat. Add
onions and cook until they are translucent. Add garlic, stir and lower
heat. Cook very briefly only until garklic is also translucent. Do not
brown. In another wide skillet, heat the remaining olive oil over med.
heat. Add rice and saute until golden brown. Add the cooked onions and
garlic. Add the stock, tomato juice, sherry, paprila and salt. Cover the
pan and cook for 20-30 mins. or until juices are absorbed. While the rice
is cooking bring the quart of water to a boil. Add the Old Bay Seasoning
and the shrimp. Cook just until the shrimp has turned pink. Drain
immediately and disacard water.Do not overcook the shrimp. Peel and devein
if needed. Remove the cover from the rice and add the pineapple, shrimp and
peas.Raise the heat to med. stirring until the peas are just cooked and the
mixture is heated. Serve immediately.
Source-The Main Corpse by Diane Mott Davidson
Recipe by: Diane Mott Davidson, The Main Corpse
Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 28, 1997
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