Plantation Pilaf
liz.linton
ingredients
- 3 Tbsp. olive oil
- 1 1/4 c. onions, halved and very thinly sliced
- 3 garlic cloves, pressed
- 1 1/4 c. (uncooked) rice
- 2 c chicken broth
- 3/4 c. tomato juice
- 1/4 c. dry sherry
- 3/4 tsp. paprika
- 1/2 tsp. salt
- 1 qt. water
- 1 Tbsp. Old Bay
- 24 medium or large raw shrimp (8 to 10 oz. of frozen shrimp)
- 1 c. canned pineapple chunks, thoroughly drained and patted dry on paper towels
- 1 c. frozen baby peas
directions
- 1
In a nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add onions and cook until they are translucent. Add garlic, stir, and lower heat. Cook very briefly, only until garlic is also translucent. Do NOT brown the onions or the garlic.
- 2
In another wide skillet, heat the remaining 2 Tbsp. olive oil over medium heat. Add rice and saute until golden brown. Add cooked onions and garlic, stock, tomato juice, sherry, paprika, and salt. Cover the pan and cook 20 to 30 minutes, or until juices are absorbed.
- 3
While the rice is cooking, bring the quart of water to a boil. Add the old bay seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and discard seasoned water. Do not overcook the shrimp. Peel, devein, and set the shrimp aside until the rice is cooked. Remove the cover from the rice and add the shrimp, pineapple, and peas. Raise the heat to medium and cook, stirring, until the peas are just cooked and the mixture is heated through. Serve immediately.
Source: The Main Corpse by Diane Mott Davidson
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