Shrimp And Rice Recipe
Ingredients
| Shrimp | 1 pound, deveined | |
| Lime or lemon juice- 2 tablespoons | ||
| Ground cumin | 1/2 Teaspoon | |
| Small garlic clove- 1, mashed | ||
| Salt | 1/2 Teaspoon | |
| Onion | 1 Tablespoon, minced | |
| Butter | 2 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Long grain rice | 1 Cup (16 tbs) | |
| Medium onion- 1, thinly sliced | ||
| Olive oil | 2 Tablespoon | |
| Italian style tomatoes- 1 can 16 ozs | ||
| Clam Juice | 1 Cup (16 tbs) | |
| Small bay leaf- 1 | ||
| Pepper- a good pinch | ||
| Parsley | 3 Tablespoon, chopped | |
Directions
GETTING READY
1. Preheat the oven to 375°F
2. Thaw shrimp if frozen
MAKING
3. Mix lime juice with cumin, garlic and salt, pour over shrimp and
cover and marinate 1 to 2 hours
4. In a dutch oven cook the minced onions in butter until golden
5. Add chicken broth and rice and boil, reduce the heat and simmer 5 minutes
6. Cook sliced onions in olive oil in a large saucepan also add tomatoes, clam juice and seasonings and boil together for 10 minutes
7. Remove shrimp from marinade and add marinade to tomato mixture
8. In a large frypan cook and stir shrimp, andd oil if necessary, until they turn pink
9. Arrange shrimp over rice in Dutch oven and spoon tomato sauce over shrimp and rice
10. Sprinkle with parsley and cover and bake in a 375°F oven for 35 to 40 minutes or until liquid is absorbed by rice
SERVING
11. Serve with yogurt, curd
12. Serve with salads
1. Preheat the oven to 375°F
2. Thaw shrimp if frozen
MAKING
3. Mix lime juice with cumin, garlic and salt, pour over shrimp and
cover and marinate 1 to 2 hours
4. In a dutch oven cook the minced onions in butter until golden
5. Add chicken broth and rice and boil, reduce the heat and simmer 5 minutes
6. Cook sliced onions in olive oil in a large saucepan also add tomatoes, clam juice and seasonings and boil together for 10 minutes
7. Remove shrimp from marinade and add marinade to tomato mixture
8. In a large frypan cook and stir shrimp, andd oil if necessary, until they turn pink
9. Arrange shrimp over rice in Dutch oven and spoon tomato sauce over shrimp and rice
10. Sprinkle with parsley and cover and bake in a 375°F oven for 35 to 40 minutes or until liquid is absorbed by rice
SERVING
11. Serve with yogurt, curd
12. Serve with salads
Chef
