Shrimp with Lemon Rice
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
raw |
|
| 2 | teaspoons |
turmeric
ground |
|
| 1 | teaspoon |
mustard seeds
|
|
| ½ | cup |
butter
|
|
| 2 ½ | pounds |
shrimp
raw, peeled, deveined |
|
| 7 | ounces |
pimentos
drained, diced |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
white wine
dry |
*
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
raw |
|
| 1E+1 | ml |
turmeric
ground |
|
| 5 | ml |
mustard seeds
|
|
| 118 | ml |
butter
|
|
| 1.1 | kg |
shrimp
raw, peeled, deveined |
|
| 202.3 | ml/g |
pimentos
drained, diced |
|
| 5 | ml |
salt
|
|
| 237 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Cook rice, following package directions.
In large skillet heat turmeric and mustard seeds in butter for 2 to 3 minutes.
Stir in shrimp; sauté 5 minutes.
Reserving drippings, remove shrimp with a slotted apoon.
Place in 10 cup baking dish .
Stir rice into drippings in pan; heat slowly, stirring constantly until golden brown.
Stir in pimentos and salt; spoon into baking dish.
Mix wine and lemon juice in a cup; stir into rice mixture.
Cover and bake at 350℉ (180℃) F for 1¼ hours. Just before serving, fluff with a fork.
