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Categories:
oil clove garlic white onion stalks celery butter tarragon green bell pepper rice water butter tomato
Viewed: 60 - Published at: 7 years agoIngredients
- 1/4 c. oil (Jerry uses olive oil)
- 1 clove garlic
- 1 medium white onion
- 2 stalks celery with tops
- 1/4 stick butter (margarine ok)
- tarragon, ground pepper, scant salt, mustard seed, parsley and dill seed
- 1/3 c. green bell pepper, cut in 1/2-inch squares
- 1/2 c. uncooked rice
- 1 c. water
- pat of butter
- 1 tomato, diced
Method
- In a skillet, saute garlic, onion and celery in the oil.
- Add sliced butter and the spices.
- Turn to low; add the bell pepper and cover.
- In a small saucepan, combine the rice and water.
- I use no salt, but a pat of butter as I believe there is enough salt in the spices and the shrimp.
- Bring rice to a boil; stir.
- Turn to low and cover.
- Do not even look for 12 to 13 minutes.
- Trust me, if it is low it will not burn.
- Two minutes before the rice is done, uncover the skillet; move the vegetables to one side so that you can fry the shrimp about 2 minutes on each side.
- When rice is done, uncover and stir with a fork and recover.
- Let set a minute. Add the tomato.
- Serve rice in the middle of a large plate, spread into a ring; scoop the vegetables into the ring and top with the shrimp.
- Serves 2.
