"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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.

Mary Price
Added: Tuesday, October 20, 2009


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

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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