Servings 4 servings
- 1 1/4 pound shelled deveined, uncooked shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 1/2 cups boiling water
- 1 taspoon salt
- 1 cup long grain rice
- 1/2 cup butter
- 1/2 cup green onion chopped
- 1/2 cup celery chopped
- 1/2 cup green pepper chopped
- 1 tablespoon catsup
- 1/4 cup dry white wine optional
- 1/4 cup fresh parsley chopped
If the shrimp are frozen, put into strainer and run cold wate rover them until they can be separated. Drain and sprinkle with salt and pepper.
Bring water to boil; add salt. Add rice and stir once. Cover and turn heat to low for 20 minutes or until water is absorbed.
Meanwhile, heat butter in heavy skillet over high heat; add onions, celery, and green pepper; stir and cook about 1/2 minute, then add catsup. Cook for 2 minutes.
Add the shrimp and wine. Saute until shrimp loses its transparency. Stir in parsley.
Serve immediately over hot cooked rice.
MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway