Ingredients
2 qt water
1 lemon,sliced
1 tsp mixed pickling spice
1 tbsp olive oil
1 can whole tomatoes(16oz)
2 tbsp snipped parsley
1 tsp salt
4 cup cook rice or bulghur
1 medium onion,sliced
1 1/2 tsp salt
1 package frozen peeled shrimp
1 cup grated onion
3/4 cup dry white wine
1 bay leaf
1/4 tsp ground pepper
Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling
spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling.
Remove from heat. Let stand 3 minutes; drain. Remove shrimp from
onion-spice mixture; reserve shrimp.
Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil
until tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon
salt and the pepper. Heat to boiling; reduce heat. Simmer uncovered
15 minutes. Add reserved shrimp; heat through. Serve over rice.
Servings: 4 servings