...celebrating flavorful food
1. any of several small, long-tailed, chiefly marine crustaceans of the decapod suborder Natania, certain species of which are used as food.
by Susan Andrews
(Originally at Pia Recipes)
For the shrimp
1 lb raw shrimp
1 tsp paprika
3/4 tsp salt
1/2 tsp black pepper
4 slices bacon, diced
4 green onions, diced
1 cup mushrooms, sliced
4 asparagus stalks, diced
For the rice
1 1/2 cups rice
4-5 cloves of garlic, minced
4 tbsp butter
1/2 tsp salt
1/2 tsp seasoning salt + more to taste
1 tsp chicken bouillon powder
3 cups water
Put mostly defrosted shrimp in a bowl of cold water while you prepare your rice. This will help it completely defrost.
In a saucepan over medium heat add 4 tbsp butter or other fat. Add minced garlic and saute for just a minute.
Add 1/2 tsp salt and 1/2 tsp seasoning salt.
Turn heat to med-high and add 1 1/2 cups rice.
Saute for a few minutes while rice browns.
Add 3 cups water to pan. Cover and bring to a boil. Turn heat down to low and let simmer for 17 minutes. Remove from heat but leave the lid on. The rice needs to sit for a few minutes.
While the rice is cooking you can prepare the shrimp. Drain water from bowl. Peel shrimp. If you are using large shrimp I recommend cutting them lengthwise. They will curl up while frying and make such a pretty dish. Once shrimp is cut and back in the bowl add the paprika and salt. Set aside.
Heat a large frying pan over medium heat. Add your bacon and cook till crisp.
If needed add a little more fat and add your shrimp
and some of the green onions.
Saute for 3 minutes or until opaque. This does not take long. Remove from heat. Set aside.
In another frying pan add some butter or oil. Add a cup of mushrooms and 4 stalks of asparagus. Saute over med-high heat for a few minutes. The
great thing about this dish is that itís so versatile. You can add any veggies you might have in the fridge.
Make it a dish you love!
Your rice should be ready now.
Dump it into a large bowl. To the same bowl add shrimp, bacon, green onions, mushrooms and asparagus.
Letís eat! Put it in your favorite dish and serve! I had some Salsa Verde on hand so I served it with salsa verde. This dish is so tasty. It quickly became a favorite of ours. I have made it several times and weíre never disappointed.