| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
*tabasco, 2send, Sides and s |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil, divided |
| 1 |
lb |
Large shrimp, peeled and |
|
|
deveined |
| 1 |
|
Garlic clove, minced |
| 2 |
|
Green onions, sliced |
| 2 |
c |
Water |
| 1 |
c |
Long grain rice |
| 1 |
t |
Salt |
| 1 |
|
Cucumber, diced |
| 1/2 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Olive oil |
| 3 |
T |
Cider vinegar |
| 1 |
T |
Dijon mustard |
| 1 |
t |
TABASCO pepper sauce |
| 1 |
t |
Salt |
INSTRUCTIONS
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
vegetable oil, cook half of shrimp, until well browned and tender.
With slotted spoon, remove to large bowl. Repeat this with remaining
shrimp and oil. Reduce heat to medium. In drippings remaining in
saucepan, cook garlic and green onion about 2 minutes, stirring
frequently. Add water, rice and salt to saucepan. Over high heat, heat
to boiling. Reduce heat to low; cover and simmer 20 minutes or until
rice is tender. Meanwhile, add cucumber and feta cheese to bowl
containing shrimp. Prepare Spicy Vinaigrette: In small bowl combine
all vinaigrette ingredients. Add rice and vinaigrette to shrimp
mixture and toss to mix well. Makes 6 servings. TABASCO(R) of
McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar
>Submitted to McRecipe by Pat Hanneman Recipe by:
http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 23, 1998
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