Sauced shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 1 | Lemon,sliced | |
| 1 | teaspoon | Mixed pickling spice |
| 1 | tablespoon | Olive oil |
| 1 | can | Whole tomatoes(16oz) |
| 2 | tablespoons | Snipped parsley |
| 1 | teaspoon | Salt |
| 4 | cups | Cook rice or bulghur |
| 1 | Medium onion,sliced | |
| 1½ | teaspoon | Salt |
| 1 | pack | Frozen peeled shrimp |
| 1 | cup | Grated onion |
| ¾ | cup | Dry white wine |
| 1 | Bay leaf | |
| ¼ | teaspoon | Ground pepper |
Directions
Heat water, onion slices, lemon, 1½ teaspoons salt and the pickling spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling.
Remove from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice mixture; reserve shrimp. Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil until tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add reserved shrimp; heat through. Serve over rice.