How To make Shrimp & Tomatoes with Savory Rice
1 c Rice,uncooked
1 1/2 c Chicken broth
3 tb Butter or margarine
1 Bay leaf
3/4 ts Salt
1/4 ts Tarragon,crushed
1/8 ts Paprika
1/2 c Onion,chopped
1 Garlic clove,minced/pressed
1/4 lb Mushrooms,fresh,sliced
1 1/2 lb Shrimp,medium-size
1 cn Artichoke hearts(14oz)
4 Tomatoes,med,fresh,wedged
2 tb Lemon juice,fresh
1/4 c Parsley,chopped
1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter,
bay leaf, salt, tarragon and paprika; bring to a rolling boil. 2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all
liquid is absorbed. 3. Remove from heat; let stand, covered, 10 minutes.
4. Meanwhile, melt the remaining butter in a skillet.
5. Add onion and garlic; cook until almost tender.
6. Add mushrooms; cook 1 to 2 minutes.
7. Stir in shrimp, artichoke hearts and tomatoes; drain.
8. Remove bay leaf from rice; fluff rice with fork.
9. Add rice, lemon juice and parsley to shrimp mixture; spoon into
buttered 1 1/2-quart casserole. 10. Keep hot in preheated 300'F. oven until ready to serve; allow 12
to 15 minutes.
How To make Shrimp & Tomatoes with Savory Rice's Videos
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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My Favorite Shrimp & Salmon With Creamy Sauce
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Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
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Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
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Tomatoes stuffed with shrimp salad – Savory
These stuffed tomatoes are a little retro, but completely delicious. They make a tasty, gluten-free addition to a picnic or barbecue.
Ingredients
2 eggs
8 vine-ripened tomatoes
2 lemons
1 pkg fresh dill
½ cup light sour cream
2 (3 oz) cans cooked baby shrimp, drained
Preparation
Bring a pan of water to a boil and add the eggs. Boil 8 min. for a hard-boiled egg. Meanwhile cut the top off the tomatoes and a thin slice from the bottom so they remain stable. Use a tablespoon to scoop out the seedy core of the tomato. Cool eggs under cold running water, peel, dice, and place in a bowl. Zest the lemons and add zest to the eggs. Juice ½ a lemon and set aside. Set aside 2 sprigs of dill. Finely chop the remaining dill and add to the eggs with the sour cream and shrimp. Season with lemon juice, salt and pepper. Spoon the stuffing into the tomatoes and garnish with the remaining dill.
Tip: Tomatoes can be prepped 3 hours in advance. Store in fridge.
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