Ingredients
3 dozen shrimp
2 cups cooked rice
salt and pepper
olive oil
2 pints stock made from shells of shrimp
1 small onion, chopped flour
Shrimp Stock:
3 pints water
1 cup diced celery
1 teaspoon whole black pepper
1 tablespoon salt
1/2 medium onion, sliced
3 dozen shrimp
1/2 lemon sliced
Directions
Brown onion in hot olive oil until a golden brown, add rice, and stock highly seasoned with salt and peper, stir well and simmer for about 30 minutes, or until rice has absorbed the stock.
Dip shrimp in flour and fry in hot olive oil until a golden color, then add to rice 10 minutes before serving.
Serves 6.
To make Shrimp Stock
Heat water to boiling point, add celery, pepper, salt and onion.
Simmer 30 minutes.
Rinse shrimp in cold water, drop in boiling liquid and simmer for 10 minutes.
Remove shrimp, strain liquid. You will have 2 pints of shrimp stock.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: The Hotel des Roches noires, 1870. |
