Shrimp and Rice is Oh So Nice!



 

Shrimp and Rice is a great Lenten meal.  The key is to make a broth with the shrimp shells, this gives it a great flavor. 



TO MAKE THE BROTH:

• Start with easy peel shrimp.
• Clean shrimp- put shells in a pot and shrimp in a bowl.
• Put bowl in fridge.
• Add @ 4.5 C water and a bay leaf in the pot of shrimp shells and boil shells for @30 minutes to make a broth.
• Strain broth into a large glass measuring cup and discarded cooked shells.

• Finely Chop 1 onion, 3 celery stalks, 3 cloves of garlic, and saute in pot till tender. 
• Add 1/4 c white wine.

 

COOK THE RICE:

• Add 4 c of shrimp broth (supplement with water or vegetable broth if there isn't enough,) 1/2 c tomato sauce and add 2 c rice.  Cover pot with a lid.  Bring to a boil.

• Cook rice for 10 minutes. Stir so it won’t stick and simmer so it won’t spill over.

•  Add cleaned shrimp and 1/4 c chopped parsley to pot and stir. (I forgot to add parsley but it adds great color and flavor.) Replace lid. Simmer another 10 minutes.
• Add lemon to taste (a very Greek thing to do.)
• Serve!