Shrimp With Rice
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 Large, finely chopped|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green pepper||1 , finely chopped|
|Raw rice||1 1⁄4 Cup (20 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock/Water||3 Cup (48 tbs)|
|Chopped parsley||2 Tablespoon|
|Raw shrimp||2 Pound, shelled and deveined|
1. In a large skillet heat the butter, add the onion, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until the rice is golden brown.
2. Add the wine and simmer five minutes. Add the stock, parsley, thyme and bay leaf, cover and cook ten minutes, stirring occasionally.
3. Add the shrimp and simmer five to ten minutes, depending on the size of the shrimp.
4. Remove the bay leaf