Shrimp with Vegetables and Rice Recipe

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This recipe for Shrimp with Vegetables and Rice, by Mary Price, 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: Main Courses: Seafood, Poultry, Pasta and Casseroles

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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Shrimp with Vegetables and Rice Recipe

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