Email to William Blees Jr      

Rice with Shrimp and Tomatoes

Source of Recipe


Source: Island Cooking / Dunstan A Harris






List of Ingredients



• Servings: 8
  
• Cuisine: Dominican Republic
  
• Categories: All, Seafood, Shellfish
  
• 1/2 cup salt pork, chopped
  
• 1 large onion, finely chopped
  
• 3 cloves garlic, minced
  
• 4 cups chicken stock
  
• 2 cups rice
  
• 2 cups tomatoes, peeled and chopped
  
• salt and pepper to taste
  
• 2 tablespoons butter
  
• 2 pounds shrimp,raw, cleaned and chopped
  
• 1 teaspoon dried parsley
  






Instructions



1. Fry salt pork in large saucepan until crisp. Remove and drain on paper towels.
   
   
2. Add the onion, garlic, and hot pepper to the pork fat and saute for about 2 minutes.
   
   
3. Pour in the chicken stock, then add the rice and tomatoes. Stir, then add salt and pepper to taste.
   
   
4. Bring to a boil, reduce the heat, cover, and cook for about 25 minutes.
   
   
5. Heat butter in a skillet, add shrimp, and saute for about 5 minutes. When the rice is tender and the liquid is all absorbed, add the shrimp, salt pork and parsley, mixing thoroughly. Cover and simmer for another 5-10 minutes. Serve hot with grated parmesan cheese.
   
   






Final Comments


Some cooks use 4-6 slices of bacon instead of the salt pork. And longaniza, a Dominican sausage, is sometimes chopped and added to the fish