| 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
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