RECIPE

SUBMIT RECIPE | MY RECIPE BOX
SHRIMP PILAF
Posted: July 10, 2011
Posted by: Thomas Arvan
  • Prep Time :
    75 min
  • Ready Time :
    1 hour, 15 min

Servings

6

Ingredients

  • 3 lbs Fresh shrimp in shells
  • 2 Bay leaves
  • 1 Stalk celery, coarsely chopped
  • 2 1/2 tsps SpicyGreek® Seafood Blend
  • 1 Large green bell pepper, cut into 1/4 inch wide strips
  • 1 1/2 tbsps Olive oil
  • 2 Long-grain converted rice
  • 1 Large onion, finely chopped
  • 2 tbsps Tomato paste
  • 2 tsps Butter
  • Pimiento Strips
  • Large black Greek olives

Directions

Posted July 10, 2011 by Thomas Arvan
Some Kefalotyri or Parmesan cheese is usually passed around for those who wish to sprinkle over this delicious dish....

  • Prep Time :
    75 min
  • Ready Time :
    1 hour, 15 min

Servings

6

Ingredients

  • 3 lbs Fresh shrimp in shells
  • 2 Bay leaves
  • 1 Stalk celery, coarsely chopped
  • 2 1/2 tsps SpicyGreek® Seafood Blend
  • 1 Large green bell pepper, cut into 1/4 inch wide strips
  • 1 1/2 tbsps Olive oil
  • 2 Long-grain converted rice
  • 1 Large onion, finely chopped
  • 2 tbsps Tomato paste
  • 2 tsps Butter
  • Pimiento Strips
  • Large black Greek olives

Directions

Some Kefalotyri or Parmesan cheese is usually passed around for those who wish to sprinkle over this delicious dish.

  • Wash shrimp several times in cold water to remove any sand. Drain.
  • Place bay leaves, celery, 1/2 teaspoon SpicyGreek® Seafood Blend in a large saucepan. Add 2 cups of water and bring to a boil.
  • Add shrimp to saucepan. Water should barely cover, so add more if necessary. Bring water to a boil, turn down heat and simmer until shrimp turn bright pink. Remove with a slotted spoon (keep water) and set into colander to drain and cool.
  • Add pepper strips to saucepan, and simmer uncovered for 4 minutes. Remove with a slotted spoon (keep water) and set into colander to drain and cool.
  • Strain shrimp broth through a cheesecloth or fine-mesh strainer into a measuring cup and set aside. Discard celery and bay leaves. Shell and devein cooled shrimp.
  • Heat oil in a 3 quart pot, add and onion, and sautee over low heat, stirring constantly, until onion is transparent.
  • Dilute tomato paste in shrimp broth and add to rice mixture. Add butter, 2 teaspoons SpicyGreek® Seafood Blend and water (figuring in the amount of shrimp broth as part of the total liquid) for 2 cups of rice. I use 2 1/2 cups of water per 1 cup of raw converted long-grain rice. In this instance, I would be using 5 cups of liquid. These measurements give you a moist rice. Bring to a boil. Add pepper strips and stir rice with a fork exactly three times. Put a tight cover on the pot and turn heat way down to simmer. I cook converted rice exactly 25 minutes and it’s always perfect. Do not lift the lid during the simmering.
  • When the rice is cooked, add the shrimp and stir once with a fork. Replace cover and allow pot to remain undisturbed for 10-15 minutes before serving.
  • Garnish with pimiento and black Greek olives for color.

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