| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Long grain rice,; cooked according to package directio according to package directio according to package directio |
| (but with the addition of 1/4 teaspoon turmeric or saffr 1/4 teaspoon turmeric or saffr 1/4 teaspoon turmeric or saffr 1/4 teaspoon turmeric or saffr | ||
| And some butter and salt and pepper) | ||
| 2 | Garden cucumbers, peeled, seeded and; cut into 1/2" | |
| Orange zest | ||
| 2 | Links of chorizo,; cut into 1/4 inch rounds | |
| 12 | oz | Peeled and deveined shrimp; cut into 1/2 inch chunks |
| Salt and pepper | ||
| Red pepper threads |
INSTRUCTIONS
Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6643 Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 15:25:12 -0400 From: Meg Antczak <[email protected]> Meg Antczak (Meg in NY) [email protected]
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