This crabmeat and shrimp rice recipe has its flavor enhanced with spices, herbs, and vegetables.
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:
- 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.
- Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally.
- Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much
as possible.
- Stir in the heavy cream, heat through and serve immediately.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
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