| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Dairy |
Dutch |
Main dishes, Seafood |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 1/2 |
lb |
Shrimp,medium unshelled |
| 4 |
tb |
Butter or margarine |
| 1 |
|
Onion,large,chopped |
| 1 |
|
Carrot,chopped |
| 1 |
|
Celery stalk,chopped |
| 2 1/2 |
c |
Water |
| 1 |
c |
Wine,white,dry |
| 1/4 |
c |
Rice,regular long-grain |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper,red,ground |
| 3 |
|
Chicken bouillion cubes |
| 1 |
|
Bay leaf |
| 1 |
cn |
Tomatoes(15oz) |
| 2 |
c |
Whipping cream |
INSTRUCTIONS
1. In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook
shrimp shells until pink, stirring constantly with slotted spoon. Discard
shells, leaving flavored oil in Dutch oven.
2. Add shrimp to oil and cook over medium-high heat, stirring frequently,
until shrimp turns pink, about 3 minutes; spoon onto bowl.
3. Reduce heat to medium; add butter or margarine, onion, carrot, and
celery; cook, stirring occasionally, until tender.
4. Stir in water and next 6 ingredients, and heat to boiling. Reduce heat
to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch
oven from heat.
5. Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove
seeds from tomatoes; stir tomatoes into rice mixture and add cooked
shrimp.
6. Spoon one-half of shrimp mixture into blender; cover (with center part
of blender cover removed) and blend at low speed until smooth. Pour mixture
into bowl. Repeat with remaining shrimp mixture.
7. Return shrimp mixture to Dutch oven; stir in cream. Over medium heat,
heat just to boiling.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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