Recipe - Plantian Pilaf

3 tablespoon Plive oil
1 One fourth cup Onions; thinly cut or sliced up
3 Cloves garlic; pressed
1 One fourth cup Rice
2 cup Chicken broth
Three fourths cup Tomato juice.
One fourth cup Dry sherry
Three fourths teaspoon Paprika
One half teaspoon Salt
1 qt Water
1 tablespoon Old Bay Seasoning
24 md Raw shrimp; or 810 oz.
Frozen raw shrimp
1 cup Pineapple chunks in juice;
drained
1 cup Frozen peas

In a nonstick skillet, heat 1 tablespoon olive oil over med. heat. Add
onions and cook until they are translucent. Add garlic, stir and lower
heat. Cook very briefly only until garklic is also translucent. Do not
brown. In another wide skillet, heat the remaining olive oil over med.
heat. Add rice and saute until golden brown. Add the cooked onions and
garlic. Add the stock, tomato juice, sherry, paprila and salt. Cover the
pan and cook for 2030 mins. or until juices are absorbed. While the rice
is cooking bring the quart of water to a boil. Add the Old Bay Seasoning
and the shrimp. Cook just until the shrimp has turned pink. Drain
immediately and disacard water.Do not overcook the shrimp. Peel and devein
if needed. Remove the cover from the rice and add the pineapple, shrimp and
peas.Raise the heat to med. stirring until the peas are just cooked and the
mixture is heated. Serve immediately.

SourceThe Main Corpse by Diane Mott Davidson

Recipe by: Diane Mott Davidson, The Main Corpse

Posted to MCRecipe Digest V1 #930 by Carol & Bob Floyd
c.floyd@arnprior.com on Nov 28, 1997