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Shrimp with Vegetables and Rice Recipe

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This recipe for Shrimp with Vegetables and Rice, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Mary Price
Added: Tuesday, October 20, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. medium shrimp, peeled and deveined (can use frozen - be sure to thaw first according to package directions)
4 cloves garlic, finely minced
1 medium onion, sliced thin
2 T. salted butter (not as good with margarine)
1 T. vegetable oil
Around 13 oz. canned chicken broth
1 small zucchini, sliced thin
1 small yellow crookneck squash, sliced thin
1 small tomato, peeled, seeded and chopped
1 T. fresh lemon juice
1/2 tsp. salt
1 1/2 c. uncooked Minute Rice
1/2 c. chopped fresh parsley
Directions:
Directions:
Saute shrimp, garlic and onion in butter and oil over medium heat until shrimp are pink and onion is transparent. Add broth, zucchini, squash, lemon juice and salt. Bring to a full boil. Stir in rice, parsley and tomato. Cover, remove from heat and let stand 5 minutes. Fluff with fork before serving.

 

 

 

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