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Shrimp And Rice

Ingredients
  Shrimp 1 Pound, peeled and deveined
  Lime juice/Lemon juice 2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), 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)
  Onion 1 Medium, thinly sliced
  Olive oil 2 Tablespoon
  Canned italian tomatoes 16 Ounce (1 can)
  Clam juice 1 Cup (16 tbs)
  Bay leaf 1 Small
  Pepper 1 Pinch (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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Shrimp
Interest: 
Healthy
Preparation Time: 
145 Minutes
Cook Time: 
40 Minutes
Ready In: 
185 Minutes
Servings: 
4

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