Shrimp and Rice
2 lbs. raw shrimp
2 cups rice (uncooked)
3 cloves of garlic, finely minced
2 tbsp. Italian parsley, minced
2 cans chicken broth or homemade broth
salt and pepper
Shell and de-vein shrimp. In a large skillet, heat about 2 tbsp. of olive oil, add garlic and parsley for about a minute (don't let garlic brown) and then the shrimp. Cook shrimp only till it turns pink as you will cook it more later. Remove shrimp from pan, add more oil if necessary and add the rice. On medium heat stir rice around till it gets golden. Add chicken broth a can at a time. Lower heat, put a lid on and keep an eye on it. As the rice cooks, it will absorb the broth, so add more till the rice is cooked to the tenderness you like. Return shrimp to pan and cook for a few more minutes to finish shrimp. Salt, pepper to taste.
~Lucille
2 cups rice (uncooked)
3 cloves of garlic, finely minced
2 tbsp. Italian parsley, minced
2 cans chicken broth or homemade broth
salt and pepper
Shell and de-vein shrimp. In a large skillet, heat about 2 tbsp. of olive oil, add garlic and parsley for about a minute (don't let garlic brown) and then the shrimp. Cook shrimp only till it turns pink as you will cook it more later. Remove shrimp from pan, add more oil if necessary and add the rice. On medium heat stir rice around till it gets golden. Add chicken broth a can at a time. Lower heat, put a lid on and keep an eye on it. As the rice cooks, it will absorb the broth, so add more till the rice is cooked to the tenderness you like. Return shrimp to pan and cook for a few more minutes to finish shrimp. Salt, pepper to taste.
~Lucille
