Ingredients
- 1 mixed pickling spice
- 1 onion
- 1 bay leaf
- 1,900 ml water
- 475 gr cook rice
- 180 ml dry wine (white)
- 120 gr onion (grated)
- 16 ml olive oil
- 7 gr salt
- 3 gr snipped parsley
- 1 gr pepper (ground)
- 1 slice lemon
- 1 package tomatoes (whole)
- 1 package shrimp (frozen peeled)
Heat water, onion slices, lemon, 1.5 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 25 cm 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.
