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Peel, and, if you wish, devein the shrimp. Save the shells for stock.
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Refrigerate the shrimp until you are ready to use them.
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Warm the oil in a heavy skillet or Dutch oven over medium heat. Add
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the onions, garlic, green pepper, and green chile, and saute them,
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stirring occasionally, until the onions have softened, about 5
|
minutes. Add the dried seasonings and the rice, stirring to coat all
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the grains, and cook another couple of minutes. Add the stock and the
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lemon juice, and bring the liquid to a boil. Cover the skillet,
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reduce the heat to medium-low, and simmer 18 minutes. Check the
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mixture toward the end of the cooking time, and stir if the rice
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appears to be sticking. Add the shrimp and the sliced green onions,
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stirring to incorporate them. Cook 2 to 3 minutes more.
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Remove the skillet from the heat, and let the shrimp and rice sit,
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covered, for 10 minutes. Then sprinkle the cilantro over the dish,
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and serve it immediately. Eat any leftovers the next day. Source:
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Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.
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Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
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juphelps@delphi.com, or jphelps@best.com
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