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Categories:
fresh pink prawns marinade soy sauce red pepper chicken stock garlic bay leaves Basmati rice onion italian type dressing soy sauce carrot fresh mushrooms pimento black olives
Viewed: 54 - Published at: 8 years agoIngredients
- . 2-3 lb fresh pink prawns in shell or cooked bay shrimp
- Marinade for shellfish-
- . 1/2 cup soy sauce
- 2 tb red pepper flakes
- 1/2 cup dry white vermouth
- Method for rice-
- .10 cups chicken stock
- .2 whole garlic cloves on a toothpick
- . 4 bay leaves
- . 4 cups basmati rice
- . 1/2 large yellow onion minced
- . 1 1/2 cup italian type dressing
- . 1/2 cup soy sauce
- . 2 cups grated raw carrot
- . 1/3 lb fresh mushrooms, sliced
- . 1 cup diced pimento
- . 1 cup cliced black olives
- . s/p
Method
- marinate prawns in shell /or shrimp for 1 hour in 1/2 cup dry white vermouth, 2 tb red pepper flakes and 1/2 cup evo olive oil.
- Drain, and saute in hot pan just to pink, set aside. Prawns can be left in shell or peeled with only tail on.
- . In 6 qt stock pot bring first 4 ingredients to boil. Stir then turn to simmer, cover with lid and cook 20 minutes or until liquid is absorbed.
- .Lift out garlic and bay leaves.
- .Off heat, stir in onion,carrot, mushrooms, pimento, olives soy sauce and Italian type dresssing.
- .Taste of salt,(remember soy is salty) and add 2-3 lb of prawns or shrimp in a nice display over top.
- .Refrigerate for several hours to blend all flavors
- .Present salad in decorative bowl, using clusters of dill or parsley at rim of bowl.
- . This recipe can be a main entree or side salad.
