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  Skillet Shrimp & Rice
   Pasta
   Cook's Country
   2/6/2008
Ingredients:
1 1/2 pounds extra-large shrimp, peeled & deveined. (Used Mediium)
2 T plus 1 tsp olive oil
1 tsp paprika
salt
4 ounces kielbasa sausage, cut into 1/4 inch pieces (may use chorizo)
1 medium onion, chopped fine
6 medium garlic cloves, sliced thin (Use 2-3 minced)
1 1/2 cups medium grain rice
1 (14 1/2 ounce) can diced tomaoes, drained
2 cups water
1 (8 ounce) bottle clam juice
1 cup frozen peas
pepper
Instructions:
1. Adjust oven rack to middle position & heat oven to 350. Toss shrimp with 1 T oil, paprika, & 1/4 tsp salt in medium bowl. Heat 1 tsp oil in large ovenproof skillet over medium-high heat until smoking. Add half of shrimp & cook until lightly browned, 30-40 seconds. Turn shrimp & cook 30 seconds longer. Repeat with remaining shrimp. Cover bowl & set aside.
2. Reduce heat to medium & add remaining 1 T oil, sausage, onion & garlic. Cook until sausage begins to brown, 5-6 minutes. Add rice & cook 1 minute. Stir in tomatoes, water, clam juice, & 1/2 tsp salt. Bring to boil over high heat, cover & transfer skillet to oven. Cook until rice is tender & liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, & scatter shrimp over top. Cover & set aside until shrimp & peas are heated through, about 5 minutes. Season with salt & pepper. Serve directly from hot skillet.

Serves 4-6
jay likes this. 11/24/07
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