Post by marlaoh on Jun 9, 2003 6:47:14 GMT -6
Spicy Seafood and Rice
Servings: 4
3/4 lb. fresh or frozen peeled and deveined shrimp or scallops
2 1/3 cups chicken broth
4 green onions, sliced (1/2 cup)
1 tsp. worcestershire sauce
1/2 tsp. dried thyme, crushed
1/2 tsp. bottled minced garlic or 1 clove, minced
1/8 to 1/4 teaspoon ground red pepper or bottled hot pepper sauce.
1 14 1/4 -once can stewed tomatoes or cajun-syle stewed tomatoes
1 cup long grain rice.
1 10-on. package frozen cut okra, partially thawed and snipped fresh parsley.
Thaw shrimp or scallops, if frozen. Rinse shrimp or scallops, pat dry and set aside. In a 3-quart saucepan combine the broth, green onions, worcestershire sauce, thyme, garlic, and ground red pepper or hot pepper sauce. Bring to boiling.
Stir in stewed tomatoes, rice, and okra. Return to boiling, reduce heat. Cover and simmer for 15-20 min or until rice is just tender, stir once or twice. Stir in shrimp or scallops. Cover and simmer for 3-5 min more or until shrimp turn pink or scallops turn opaque and rice is tender. Stir to fluff rice. Sprinkle with parsley.
Servings: 4
3/4 lb. fresh or frozen peeled and deveined shrimp or scallops
2 1/3 cups chicken broth
4 green onions, sliced (1/2 cup)
1 tsp. worcestershire sauce
1/2 tsp. dried thyme, crushed
1/2 tsp. bottled minced garlic or 1 clove, minced
1/8 to 1/4 teaspoon ground red pepper or bottled hot pepper sauce.
1 14 1/4 -once can stewed tomatoes or cajun-syle stewed tomatoes
1 cup long grain rice.
1 10-on. package frozen cut okra, partially thawed and snipped fresh parsley.
Thaw shrimp or scallops, if frozen. Rinse shrimp or scallops, pat dry and set aside. In a 3-quart saucepan combine the broth, green onions, worcestershire sauce, thyme, garlic, and ground red pepper or hot pepper sauce. Bring to boiling.
Stir in stewed tomatoes, rice, and okra. Return to boiling, reduce heat. Cover and simmer for 15-20 min or until rice is just tender, stir once or twice. Stir in shrimp or scallops. Cover and simmer for 3-5 min more or until shrimp turn pink or scallops turn opaque and rice is tender. Stir to fluff rice. Sprinkle with parsley.