Shrimp with Dill and Rice
|Long grain rice||1 Cup (16 tbs)|
|Half and half||7 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|White pepper||3 Tablespoon|
|Shelled shrimp||1 Pound|
|Paprika pepper||2 Teaspoon|
Cook the rice in boiling salted water until tender.
Rinse in cold water and drain.
Reheat in a colander, placed over a pan of hot water.
Heat the cream with 2 cups water, the salt, sugar and pepper.
Work the butter into the flour to form a paste and whisk small amounts into the sauce until it thickens.
Stir in the chopped dill and shrimp.
Mix the rice with the oil and paprika and press into an oiled ring mold.
Turn out on to a heated dish, and spoon the shrimp sauce into the center.
Serve garnished with dill sprigs.