Rice with Shrimps and Crabmeat

This crabmeat and shrimp rice recipe has its flavor enhanced with spices, herbs, and vegetables.

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Ingredients:
1 3/4 pounds small shrimp, shelled (use the shells and heads for preparing the stock)
1 (1/2 pound) cup packed lump crabmeat
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup canned tomato sauce
3 tablespoons onions, chopped very fine
2 1/2 tablespoons green bell peppers, chopped
2 tablespoons celery, chopped very fine
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon ground cayenne pepper
1 1/2 cups basic shrimp stock
1/2 cup heavy cream
3 1/2 cups basic cooked rice
3/4 cup green onions, finely chopped

Directions:

1. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper. Saute over medium heat 5 minutes, stirring frequently.

2. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally.

3. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible.

4. Stir in the heavy cream, heat through and serve immediately.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!