Spanish-Style Garlic Shrimp and Rice

1. 1

   Start by making the rice.

2. 2

   Place a medium pot over medium-high heat.

3. 3

   Add the 2 tablespoons of EVOO and the onions.

4. 4

   Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes.

5. 5

   Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil.

6. 6

   When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.

7. 7

   Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley.

8. 8

   Add the sherry when you would add the vermouth.

9. 9

   Stir in the olives and remove from the heat.

10. 10

    Serve the shrimp over the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.