Shrimp with Rice
4 to 6 servings
1/4 pound butter
1 large onion, finely chopped
1 cup sliced mushrooms
1 green pepper, finely chopped
1 1/4 cups rice
1/4 teaspoon grated nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 tablespoons chopped parsley
1/4 teaspoon thyme
1/2 bay leaf
2 pounds shrimp, shelled and deveined
In a large skillet heat the butter, add the onions, mushrooms,
green pepper, rice, nutmeg, salt and pepper and cook, stirring,
until the rice is golden brown.
Add the wine and simmer 5 minutes. Add the stock, parsley, thyme
and bay leaf, cover and cook 10 minutes, stirring occasionally.
Add the shrimp and simmer 5 to 10 minutes, depending on the size
of the shrimp.
Remove the bay leaf and serve immediately.