Lynn's Shrimp Yellow Rice
1/2 cup Olive oil
1 sm Onion, chopped
1 sm Green pepper, chopped
1 x Garlic clove, minced
1 x Parsley sprig
1 lrg Ripe tomato peeled, seeded & chopped
1 x Bay leaf
1/4 tsp Nutmeg
1/4 tsp Cumin
1/4 tsp Thyme
1 pch Saffron, toasted
1 lb Shrimp, raw shelled, deveined
1 cup -Hot water
1/4 cup Dry white wine
1 tbl Lemon juice
1 tbl Salt
1/2 tsp Hot sauce
2 cup Long grain white rice
2 1/2 cup -Water
1/2 cup Beer
Cooked peas
Pimiento strips
Parsley bouquets
Method :
Use a 3-quart casserole with lid. An earthenware casserole is preferable,
especially if you wish to add a touch of Spain to a dinner party. However, I
know that good earthenware is hard to find today. I have 2 casseroles that I've
had for 15 years. Heat oil in casserole. Saute onion and 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 the 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 10 minutes more. Now add the rice and the 2 1/2 cups of
water. Distribute ingredients well in casserole. Bring to a quick boil, STIR
ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN
MINUTO MAS! Not 1 min. more.
Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
Pour beer over all. Cover again and allow to stand 15 minutes longer, before
serving.
Just as a sunbeam can't separate itself from the sun and a wave
can't separate itself from the ocean; we can't separate ourselves from one
another. We are all part of a vast sea of love one indivisible divine mind.
- Marianne Williamson