Shrimp Melba Recipe
Summary
Ingredients
1/4 cup plus 2 tablespoons water
1/4 cup butter, melted
2 teaspoons chopped fresh parsley
1 teaspoon paprika
32 large fresh shrimp, peeled and deveined
1 cup frozen English peas, thawed
1 cup sliced almonds
1/2 cup sliced green onions with tops
1/2 cup sliced fresh mushrooms
3 tablespoons butter
2 cups cooked saffron rice Salt to taste
Fresh mushrooms (optional)
Cherry tomatoes (optional)
Watercress (optional)
Lemon wedges (optional)
Directions
Combine water, 1/4 cup butter, pars ley, and paprika in a broiling pan; add shrimp, tossing well to coat.
Broil shrimp 4 inches from heat 3 to 4 minutes; turn and broil an additional 3 to 4 minutes or until done.
Saute peas, almonds, onions, and mushrooms in 3 tablespoons butter in a large skillet 5 minutes or until almonds are toasted.
Add rice and salt; cook until thoroughly heated To serve, spoon shrimp over rice mixture.
Garnish with mushrooms, cherry tomatoes, watercress, and lemon wedges, if desired.
Broil shrimp 4 inches from heat 3 to 4 minutes; turn and broil an additional 3 to 4 minutes or until done.
Saute peas, almonds, onions, and mushrooms in 3 tablespoons butter in a large skillet 5 minutes or until almonds are toasted.
Add rice and salt; cook until thoroughly heated To serve, spoon shrimp over rice mixture.
Garnish with mushrooms, cherry tomatoes, watercress, and lemon wedges, if desired.
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