| 2 tsp. sunflower or vegetable
oil
1 medium onion, chopped
1 medium green pepper, chopped
1 stalk celery, diced
1 tsp. garlic, minced
1-1/2 cup cooked wild or
brown rice
1 lb shrimp tails (fresh
or frozen)
1-1/2 cup stewed or diced
tomatoes
1 cup vegetable or chicken
broth
1/3 cup dry white wine
1-2 dash hot sauce
1/4 tsp. ground black pepper
salt to taste
GARNISH:
2 Tbsp. chopped fresh parsley
|
1. Heat oil in a large skillet,
add onions, green peppers, garlic and diced celery. Stir fry vegetables,
do not brown.
2. Add shrimp, tomatoes,
vegetable or chicken broth and bring to boil.
3. Add wine and spices and
bring to boil.
4. Stir in rice, cover and
reduce heat. Simmer for 2 minutes, taste and adjust seasonings if desired.
Cover and simmer for another 3-4 minutes.
5. Remove from heat and stir.
6. Garnish with chopped fresh
parsley and cover.
7. Let stand covered for
couple minutes before serving. |
