Ingredients:
6 tablespoons butter
1 lb raw large shrimp, shelled and deveined
1 (8 ounce) bottles clam juice
1 medium onions, thinly sliced
2 cloves garlic, minced
1 cup long-grain raw white rice
1 teaspoon turmeric
1 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled and chopped
1 (10 ounce) packages frozen tiny peas, thawed
chopped parsley
Directions:
Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
Lift out and set aside (shrimp will get more cooking time later).
Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
Sprinkle with parsley.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.