Ingredients
- 1 mixed pickling spice
- 1 onion
- 1 bay leaf
- 2 qt water
- 4 c cook rice
- 3/4 c dry wine (white)
- 1 c onion (grated)
- 1 tb olive oil
- 2 1/2 ts salt
- 2 tb snipped parsley
- 1/4 ts pepper (ground)
- 1 slice lemon
- 1 package tomatoes (whole)
- 1 package shrimp (frozen peeled)
Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling. Remove from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice mixture; reserve shrimp. Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil until tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add reserved shrimp; heat through. Serve over rice.
