A classic southern dish that's a snap to make just add uncooked aromatic rice to sautéed vegetables and fresh shrimp, then bake.
2 tablespoons margarine or butter
2 medium celery stalks, cut lengthwise in half, then thinly sliced crosswise
1 large onion, chopped
1 medium green pepper, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper (cayenne)
2 cups aromatic rice, such as Texmati
1 1/2 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
1 bottle (8 ounces) clam juice
1 1/2 teaspoons salt
1 bay leaf
3 plum tomatoes, seeded and sliced
1. Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven, melt margarine over medium heat. Add celery, onion, and green pepper, and cook 10 minutes or until vegetables are tender, stirring frequently.
2. Add garlic, thyme, nutmeg, and ground red pepper; cook 1 minute, stirring.
3. Add uncooked rice, shrimp, clam juice, salt, bay leaf, and 3 cups water; heat to boiling over high heat. Cover and bake 30 minutes or until liquid is absorbed and rice is tender.
4. To serve, discard bay leaf. Top with sliced tomatoes.
(based on individual servings)
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 52 mg
Sodium: 325 mg
Carbohydrates: 22 g
Fiber: 1 g
Protein: 9 g
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