CraftE's Recipe Club
   
This issue "S"   03-13-08 

A CraftELady Mailing

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INGREDIENTS:

2 tbsp 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 cloves garlic, minced
1/2 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp ground red pepper (cayenne)
2 cups aromatic rice, such as Texmati
1-1/2 lbs medium shrimp, shelled and deveined, with tail part of shell left on if you like
1 8-oz bottle clam juice
1-1/2 tsp salt
1 bay leaf
3 plum tomatoes, seeded and sliced

DIRECTIONS:

Preheat oven to 350 degrees F.
In 5-6-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.
Add garlic, thyme, nutmeg, and ground red pepper; cook 1 minute, stirring.
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.
To serve, discard bay leaf. Top with sliced tomatoes.
NUTRITIONAL INFORMATION:  Each serving: About 150 calories, 9 g protein, 22 g carbohydrate, 2 g total fat (0 g saturated), 1 g fiber, 52 mg cholesterol, 325 mg sodium.

Source: Recipe Ross