"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

SHRIMP AND RICE Recipe

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This recipe for SHRIMP AND RICE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, September 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 PKG. SPANISH RICE
1 1/2 C. WATER
2 tbsp. OLIVE OIL
1 T. CAPERS
1/2 C. ARTICHOKES, DRAINED AND QUARTERED
1/2 C. ONION SLICED
1/2 C. RED BELL PEPPER SLICED
1 LB. SHRIMP, PEELED AND DEVEINED

Directions:
Directions:
I N SKILLET WITH LID, HEAT OIL AND SAUTE PEPPERS AND ONIONS FOR 1 MIN.
ADD RICE, WATER; BRING TO A BOIL. COVER AND REDUCE EAT TO MED. LOW.
SIMMER 5 MIN. ADD SHRIMP, CAPERS, ARTICHOKES. RECOVER, COOK 5-7 MIN. OR UNTIL LIQUID IS ABSORBED.

Number Of Servings:
Number Of Servings:
4 SERVINGS
Preparation Time:
Preparation Time:
10 MINUTES

 

 

 

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