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Catch ‘em & Cook ‘em: Shrimp with Lemon Rice

November 27, 2019
By Capt. Dick May , Pine Island Eagle


1 C uncooked regular rice

2 tsp ground turmeric

1 tsp mustard seeds

1/2 C butter

2 1/2 lbs raw shrimp, shelled and deveined

1 can or jar (7 oz) pimientos drained and diced

1 tsp salt

1 C dry white wine

2 Tbsp lemon juice

How to:

1. Cook rice, following label directions.

2. Heat turmeric and mustard seeds in butter in a large frying pan 2-3 minutes.

3. Stir in shrimp. Saute 5 minutes.

4. Remove with a slotted spoon and place in a 10-cup refrigerator-to-oven baking dish.

5. Stir rice into drippings in pan. Heat slowly, stirring constantly, until golden.

6. Stir in pimientos and salt. Spoon into baking dish.

7. Mix wine and lemon juice in a cup. Stir into rice mixture. Cover and chill.

8. About 1 hour and 15 minutes before serving time, place baking dish, covered, in 350 degree oven.

9. Bake 1 hour and 15 minutes until hot.

10. Just before serving, fluff mixture with a fork.

Capt. Dick May is a former long-time island resident, fishing guide and cookbook author.



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