Shrimp supreme

Yield: 4 Servings

Measure Ingredient
1 pounds Large shrimp, deveined
½ teaspoon Salt
\N pinch Sugar
\N pinch Saffron
1 \N Clove garlic, crushed
3 tablespoons Celery leaves, chopped
1 cup Rice
6 slices Lemon, cut in half
4 \N Tomatoes, peeled, seeded and
\N \N Thinly sliced
4 tablespoons Butter
½ teaspoon Cumin
\N \N Black pepper to taste
2 \N Onions, minced
1 tablespoon Parsley, finely chopped
2 cups Simmering clam juice
\N \N Garnish--
\N \N Lemon slices
\N \N Parsley

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.

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