Posted July 10, 2011 by
Prep Time 75 min Ready Time 1 hour, 15 min Servings: 6


  • 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


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.