Seafood Dirty Rice |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-3/4 pounds small shrimp with head and shells | 2 tablespoons unsalted butter | 1 tablespoon vegetable oil |
| 1/2 cup canned tomato sauce | 3 tablespoons very finely chopped green bell peppers | 2 tablespoons very finely chopped celery |
| 1 teaspoon minced garlic | 1 teaspoon salt | 1 teaspoon white pepper |
| 1 teaspoon dried thyme leaves | 1/2 teaspoon ground red pepper (preferably cayenne) | 1-1/2 cups basic shrimp stock |
| 1/2 cup heavy cream | 3-1/2 cups basic cooked rice | 3/4 cup very finely chopped green onions |
| 1 cup, packed, lump crabmeat (picked over), about 1/2 pound | ||
| 1 | Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. |
| 2 | In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and red pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the cream and simmer about 4 minutes. Add the shrimp and simmer 3 minutes longer, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. |