Yield: 6 Servings
|2 tablespoons||Vegetable oil; divided|
|1 pounds||Large shrimp; peeled and deveined|
|1 large||Garlic clove; minced|
|2 \N||Green onions; sliced|
|1 cup||Long grain rice|
|1 medium||Cucumber; diced|
|½ cup||Crumbled feta cheese|
|¼ cup||Olive oil|
|3 tablespoons||Cider vinegar|
|1 tablespoon||Dijon mustard|
|1 teaspoon||TABASCO pepper sauce|
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of shrimp, until well browned and tender. With slotted spoon, remove to large bowl. Repeat this with remaining shrimp and oil.
Reduce heat to medium. In drippings remaining in saucepan, cook garlic and green onion about 2 minutes, stirring frequently.
Add water, rice and salt to saucepan. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
Meanwhile, add cucumber and feta cheese to bowl containing shrimp.
Prepare Spicy Vinaigrette: In small bowl combine all vinaigrette ingredients. Add rice and vinaigrette to shrimp mixture and toss to mix well.
Makes 6 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998