| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Main dish, White wine | 4 | Servings | |
INGREDIENTS
| 2 | qt | Water |
| 1 | Lemon,sliced | |
| 1 | ts | Mixed pickling spice |
| 1 | tb | Olive oil |
| 1 | cn | Whole tomatoes(16oz) |
| 2 | tb | Snipped parsley |
| 1 | ts | Salt |
| 4 | c | Cook rice or bulghur |
| 1 | Medium onion,sliced | |
| 1 1/2 | ts | Salt |
| 1 | pk | Frozen peeled shrimp |
| 1 | c | Grated onion |
| 3/4 | c | Dry white wine |
| 1 | Bay leaf | |
| 1/4 | ts | Ground pepper |
INSTRUCTIONS
Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling. Remove from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice mixture; reserve shrimp. Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil until tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add reserved shrimp; heat through. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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