Tuesday, October 12, 2010

Rice Done Right and Beachy Shrimp

The new shrimp recipe that I tried last night turned out great. My younger son had three helpings and declared it the best shrimp ever. It was a little on the salty side, so if you're watching your salt intake, you might want to fidget with the Worcestershire and Old Bay amounts.

I also wanted to share with you the recipe I use for rice. Now you might think rice is rice, not much you can do to change white rice. Not true. It takes rice to RICE. Try it and let us know what you think.

Perfect Beach Shrimp
Not sure where I found this recipe, I think it was from an advertisement.

1 c. butter, melted
1 c. ketchup
1/2 c. Worcestershire sauce
3 Tbsp. Old Bay seasoning
1 tsp. ground pepper
3 lb. unpeeled, large raw shrimp
Garnish: lemon wedges

Preheat oven to 400 degrees. Stir together first five ingredients. Place shrimp in a pan; pour butter mixture over shrimp (I sprayed my pan first). Bake for 25 minutes or just until shrimp turn pink, stirring every 10 minutes.

Plain Rice
I found this recipe in an Arabian cookbook my husband brought me once from his travels, it's called 'Arabian Cuisine'.

1 1/4 c. rice
2 1/2 c. water
1 tsp. salt
1/4 c. butter

Rinse rice several times in running water. Place all ingredients in a coated (sprayed with Pam)saucepan and bring to a boil. Stir, and cook uncovered over medium high heat. When the water level is equal to the surface of the rice and little holes have appeared in the pan, cover and reduce heat to low. Simmer until done (won't take long). Total cooking time is 25 minutes.

1 comment:

LV said...

Thank you so much for stopping for a visit. I went to a luncheon today and had shrimp pasta. It was really good. I am sure yours was even better. I love shrimp when it is fixed right.