Shrimp Pilaf

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 tablespoons butter
• 1 lb raw large shrimp, shelled and deveined
• 1 (8 ounce) bottle clam juice
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup long-grain raw 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) package frozen tiny peas, thawed
• chopped parsley

Recipe

• 1 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.
• 2 lift out and set aside (shrimp will get more cooking time later).
• 3 pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
• 4 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.
• 5 add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
• 6 reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
• 7 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.
• 8 sprinkle with parsley.