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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook. Ingredients:
6 tablespoons butter |
1 lb raw large shrimp, shelled and deveined |
1 (8 ounce) bottle clam juice |
1 medium onion, thinly sliced |
2 cloves garlic, minced |
1 cup long-grain raw white rice |
1 teaspoon turmeric |
1 cup thinly sliced celery |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium tomatoes, peeled and chopped |
1 (10 ounce) package frozen tiny peas, thawed |
chopped parsley |
Directions:
1. Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
2. Lift out and set aside (shrimp will get more cooking time later).
3. Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
4. Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
5. Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
6. Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
7. With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
8. Sprinkle with parsley.
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