| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Shrimp, Seafood, Main | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacon chopped |
| 2 | md | Onions, chopped |
| 1 | tb | Minced garlic |
| 1 | md | Red pepper seeded, minced |
| 2 | c | Chopped tomatoes |
| Salt & pepper | ||
| 1/2 | ts | Thyme |
| 7 | Drops of tabasco | |
| 1 1/2 | c | Lon-grain white rice |
| 2 | c | Water |
| 1 | lb | Shrimp shelled and cut into |
| Pieces | ||
| Minced fresh parsley for | ||
| Garnish |
INSTRUCTIONS
In a medium sized saucepan fry the bacon over medium heat until the bacon is crisp. Remove it with a slotted spoon and drain on paper towels, leaving its fat behind. cook the onions, stirring, in the fat until it softens; add the garlicand red pepper and cook, stirring, until the red pepper beginsto soften, 2-3 minutes. add the tomatoes, salt, lots of black pepper, the thyme, and tabasco. Cook, stirring occasionally, until the tomatoes begin to fall apart, 5-10 minutes. add the rice and water and stir. Bring to a simmer, cover, and cook until the water is is just about absorbed, about 15 minutes. Stir in the shrimp, cover again, and cook until the shrimp turn pink, 3-5 minutes. Garnishwith the reserved bacon and parsley and serve. You can also use oysters, clams, scallops, and crawfish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Sunsets – a gift from God”