Yellow Rice and Shrimp Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup olive oil, 1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced, 1 T. fresh parsley
1 large ripe tomato, peeled, seeded and chopped
1 bay leaf, 1/4 tsp. each, nutmeg, cumin & thyme
Pinch of toasted Saffron
1 pound raw, shelled, deveined shrimp
1 cup hot water, 1/4 cup dry white wine
1 T. lemon juice, 1 T. salt
approx. 1/2 tsp. hot sauce
2 cups of white rice, 2 1/2 cups of water
1/2 cup beer, cooked peas
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Directions: |
Directions:Use a 3 quart casserole with lid. Heat oil in casserole. Saute onion and green pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin, and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in a little brown paper.
Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt, and hot sauce. Pour into casserole, stir to mix, and cook covered for 10 more minutes. Now add the rice and the 21/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, stir once, and place in preheated 325º oven for about 20 minutes. Remove from oven, uncover, and garnish with peas, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.
© Clarita's Cocina |
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Number Of
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Number Of
Servings:Yields 6 generous servings |
Preparation
Time: |
Preparation
Time:approximately 1 1/2 hours |
Personal
Notes: |
Personal
Notes: Magnifico! Mickey Garcia & Gloria Fernandez-Garcia live in Tampa Fl. Sons Michael and Terry also live in the Tampa Bay Area.
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