| 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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