| 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
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