Shrimp supreme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp, deveined |
| ½ | teaspoon | Salt |
| pinch | Sugar | |
| pinch | Saffron | |
| 1 | Clove garlic, crushed | |
| 3 | tablespoons | Celery leaves, chopped |
| 1 | cup | Rice |
| 6 | slices | Lemon, cut in half |
| 4 | Tomatoes, peeled, seeded and | |
| Thinly sliced | ||
| 4 | tablespoons | Butter |
| ½ | teaspoon | Cumin |
| Black pepper to taste | ||
| 2 | Onions, minced | |
| 1 | tablespoon | Parsley, finely chopped |
| 2 | cups | Simmering clam juice |
| Garnish-- | ||
| Lemon slices | ||
| Parsley | ||
Directions
Heat butter in a heavy casserole and Saut‚ shrimp for about 3 minutes, or 'til pink. Remove from pan and sprinkle with salt. Add onions and garlic to the casserole and Saut‚ 3 minutes more. Add saffron, cumin, pepper, sugar and rice, mix thoroughly. Add broth, bring to a boil and stir once with a fork. Lower the heat, cover the pan and simmer until the rice has absorbed all the liquid, about 25 minutes. Arrange the shrimp on top of rice. Place the casserole over the lowest possible heat and cook 15 minutes more. Garnish with sliced lemon and parsley and serve from the casserole. Serves 4.