To Print go to "File" then "Print" on top toolbar or Right Click anywhere on the page and choose PRINT
Jamaican Shrimp & Vegetables w/ Rice---a very filling dish. Serves 4 |
|
| SHRIMP--1 lb. in shells, clean and save the shells ½ Tbs vegetable oil Freshly ground black pepper 1 onion minced 2 cloves garlic chopped 1 cup celery ½ tsp dried thyme 1 bay leaf 2 Tbs tomato paste ½ cup white wine |
Vegetables: 1 cup diced potatoes 1 cup diced carrots 3 cups cooked rice Parsley sprigs minced |
| Shell and clean shrimp, save shells. In large pan over med heat, warm the oil. Put shrimp shells in pan and stir 1 minute. Add everything in the first list except shrimp. Bring to boil, lower heat and simmer 20 minutes. Strain the stock and discard all the solids. Pour the stock back into the pan and add the potatoes and carrots, cook over low heat for 2 or 3 minutes. Add shrimp and cook 1 or 2 minutes more till shrimp turn pink. Do not over cook the shrimp. Serve over rice. Sprinkle with minced fresh parsley if desired. | |