Recipe information
Yield
4 servings
Ingredients
Omit
Pasta
Basil
Swap
Dry sherry for white vermouth
Add
2 tablespoons EVOO
1 small white onion, chopped
1 1/2 cups white rice
3 cups chicken stock or broth
1/2 cup jumbo green Spanish olives with pimientos, coarsely chopped
Preparation
Step 1
Start by making the rice. Place a medium pot over medium-high heat. Add the 2 tablespoons of EVOO and the onions. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
Step 2
Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley. Add the sherry when you would add the vermouth. Stir in the olives and remove from the heat.
Step 3
Serve the shrimp over the rice.
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