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Categories:
olive oil onion green pepper garlic parsley tomato bay leaf nutmeg shrimp mussels water white wine lemon juice salt hot sauce long grain white rice water beer peas
Viewed: 18 - Published at: 7 years agoIngredients
- 1/2 c. olive oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 garlic clove, minced
- fresh parsley
- 1 large ripe tomato, peeled, seeded and chopped
- 1 bay leaf
- 1/4 tsp. each: nutmeg and thyme
- 1 lb. raw, shelled, deveined shrimp
- 1/2 lb. mussels, steamed and removed from the shell
- 1 c. hot water
- 1/4 c. dry white wine
- 1 Tbsp. lemon juice
- 1 Tbsp. salt
- 1/2 tsp. hot sauce
- 2 c. long grain white rice
- 2 1/2 c. water
- 1/2 c. beer
- cooked peas or frozen peas, pimiento strips and parsley bouquets
Method
- Heat oil in a large pot.
- Saute onion and pepper until transparent.
- Add garlic, parsley, tomato, bay leaf, nutmeg and thyme.
- Mix well.
- Cover and cook over low heat until mushy (about 15 minutes).
- Add the shrimp to the saute and cook until it turns pink.
- Combine wine with hot water, lemon juice (bottled is fine), salt and hot sauce.
- Pour into pot.
- Stir to mix and cook, covered, 10 minutes more.
- Now add the rice and the 2 1/2 cups of water, the mussels and peas.
- Bring to a quick boil; stir and distribute ingredients well in a 3-quart casserole with lid.
- Place in preheated 325° oven for only 20 minutes.
- Remove from oven. Uncover and garnish with pimiento strips and parsley.
- Pour beer over all.
- Cover again and allow to stand 15 minutes longer, before serving.
- Yields 6 generous servings.
