YELLOW RICE AND SHRIMP CASSEROLE

1/2 cup Olive oil1 small Onion; chopped1 small Green pepper; chopped1 Garlic clove; minced1 Parsley sprig1 large Ripe tomato peeled, seeded and chopped1 Bay leaf1/4 teaspoon Nutmeg1/4 teaspoon Cumin1/4 teaspoon Thyme1 pinch Saffron; toasted1 pound Shrimp, raw shelled, deveined1 cup Hot water1/4 cup Dry white wine1 tablespoon Lemon juice1 tablespoon Salt1/2 teaspoon Hot sauce2 cups Long grain white rice2 1/2 cups Water1/2 cup BeerCooked peasPimiento stripsParsley bouquets
Use a 3 quart casserole with lid. An earthenware casserole is preferable, especially if you wishto add a touch of Spain to a dinner party. However, I know that good earthenware is hard to findtoday. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Saute onion and pepperuntil transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well,cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting onthe lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolvethe saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour intocasserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups ofwater. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place inpreheated 325 degree F. oven for only 20 minutes NI UN MINUTO MAS! Remove from oven,uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again andallow to stand 15 minutes longer, before serving.
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Originally Posted on 9/17/2005 8:19:03 AMContent source: http://daily-recipes.blogspot.com/2005/07/yellow-rice-and-shrimp-casserole.html