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 Rice with Shrimp | Status Approved | | Name | Rice with Shrimp | | Category | Italian, Fish & Seafood, Quick meals | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 10 min | | Cook Time | 20 min | | Introduction | | Easy recipe for a quick meal. We do not use any other spice in this dish so it can bring all the flavor and aroma of the shrimp.
Kate's note: This is the type of dish that you want to have finger bowls on the table. I use little glass dessert dishes with water and a slice of lemon. Also provide and empty bowl for the shrimp shells and heads. | | Ingredients | | 3/4 Lb arborio_rice .
3/4 Lb whole(with heads) unshelled shrimp (frozen will do, but fresh are better) Shelled shrimp tails may also be used but the sauce will be more mellow.
2 oz butter (1/2 stick)
1/4 cup dry white wine, (chardonnay will be perfect)
1 bundle of parsley
Salt and freshly ground black pepper to taste | | Directions | | Step: 1 | in a large saucepan, melt butter, add shrimp and cook over medium heat for two minutes. Season with salt and pepper.
Pour in wine, reduce heat, and cook for 8 / 10 minutes more. | | Step: 2 | Boil rice in plenty salted water according to rice package, about 12-16 minutes. Do not overcook.
Drain the rice in a mesh sieve and place on a large wide serving bowl or platter. Pour the shimp and sauce over rice, garnish with minced parsley and serve.
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Time submitted: Saturday, April 14. 2007 at 14:59:04 Contributed By: guido
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