Monday, October 15, 2012
New Orleans Barbeque Shrimp over Lemon Rice Pilaf
Get the prep done for the shrimp part of the dish, cook the pilaf, then cook the shrimp. This dinner goes together fairly easily.
Here is the Lemon Rice Pilaf recipe. Dice 1 small Vidalia Onion. Heat a heavy bottom pan over medium heat. Add enough Olive Oil to lightly coat the bottom. Add the onion and saute for about 3-5 minutes until soft but not browned. Add 1 Cup Arborio Rice. Stir until the rice is coated in oil and cook for about 1 minute more. Begin adding (1) 14 1/2oz Chicken Broth, a few ounces at a time, and stir after each addition. Keep adding in this manner until the entire can has been added. Stir in the juice of 1 Lemon. The rice will not be done so keep adding small amounts of water until the rice is cooked. It may need 1/4-1/2 cup of water in all.