| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
|
Garlic cloves |
| 1 |
|
Small onion |
| 1 |
|
Green pepper |
| 1 |
lb |
Raw shrimp;peeled & deveined |
| 3/4 |
c |
Tomatoes |
| 1 |
pn |
Saffron |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Yellow food coloring |
| 2 |
c |
Water |
| 1 |
c |
Rice |
| 1/2 |
c |
Green peas; tiny |
| 1 |
cn |
Pimentos; small jar |
| 1 |
|
Parsley |
INSTRUCTIONS
Heat olive oil and saute the chopped garlic, onion, and green pepper.
When half done, add the shrimp. When shrimp turn pink, add the tomatoes,
saffron, salt, coloring and water. When mixture starts boiling, add 1 cup
rice. Bake in oven at 350 deg. for 15 minutes. Garnish with peas, pimiento
and parsley leaves.
From: "The Gasparilla Cookbook"
Recipe from: The Columbia Restaurant; Tampa, Fl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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