SHRIMP PILAF
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
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.
