Beer-cooked shrimp and rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp;medium about 30 |
| ½ | cup | Onions,chopped |
| 3 | teaspoons | Garlic;chopped |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Rice;long grained |
| 3 | cups | Beer;(2 bottles,12 oz each) |
| Lager beer | ||
| 1 | cup | Chicken broth;low-salt |
| 1 | teaspoon | Salt |
| ⅓ | cup | Parsley or a combination of |
| Parsley and cilantro chopped | ||
| 1 | cup | Teriyaki sauce |
Directions
I.E.S.JJGF65A
PHILLY.INQUIRER
Peel and devein shrimp.In a saucepan with a tight fitting lid,heat onion and 2 teaspoons garlic in oil umtil soft.Add rice,stir to coat with oil then add 1 cup beer,the chicken broth and ½ ts salt.Bring liquid to a boil,lower heat to a simmer,cover pan and cook for 20 minutes.
Meanwhile,in another saucepan,combine remaing 2 cups beer,1 teaspoon garlic,½ teaspoon salt.Bring to a boil and simmer 2 or 3 minutes.Add the shrimp and cook only until they are pink and firm,about 2 minutes.Remove pan from heat but leave shrimp in liquid..
Add parsley to rice and fluff with a fork.Portion rice onto 4 plates.Remove shrimp from liquid with slotted spoon and portion onto plates.Pour teriyaki sauce into a sauceboat and pass at the table.Makes 4 servings...
~----Irwin E. 10:46 AM
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 10/30 1:27 PM TO: ALL FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: PHILLY.MIXED BAG