| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | April 1994 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Long-grain rice |
| 3 | tb | Olive oil |
| 3/4 | lb | Small shrimp; (about 35), shelled |
| ; and deveined | ||
| 1 1/2 | tb | Fresh lime juice |
| 1 | lg | Garlic clove; minced |
| 1/4 | c | Minced fresh parsley leaves |
| 1/4 | ts | Freshly grated lime zest |
INSTRUCTIONS
To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste. Serves 2. Gourmet April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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