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Jamaican Shrimp

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 4 servings
1 pound uncooked medium shrimp, in their shells
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
1 cup celery, sliced into 1/2-inch lengths
1/2 tablespoon dried thyme
1 bay leaf
2 tablespoons tomato paste
1/2 cup white wine
2 cups water
1 cup diced potatoes, parboiled for 10 minutes or until almost tender
1 cup diced carrots, parboiled for 10 minutes or until almost tender
3 cups cooked rice
parsley sprigs, for garnish
Shell and clean the shrimp, saving the shells.

In a sauté pan large enough to hold all of the ingredients, over medium heat, warm the oil. Add the shrimp and pepper, cook and stir for 2 minutes. As soon as the shrimp are pink, remove them to a holding dish.

Put the shrimp shells into the pan; stir for 1 minute. Then add the onion, garlic, celery, thyme, bay leaf, tomato paste, wine, and water. Bring to a boil, then lower heat and simmer for 20 minutes. Strain the stock and discard the solids.

Pour the stock back into the pan and add the potatoes and carrots and cook over a low heat for 2 minutes.

Add the shrimp, heat through, and serve over the rice with a garnish of parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 425
Fat. Total: 9g
Fiber: 4g
Carbohydrates, Total: 51g
Sodium: 219mg
% Cal. from Fat: 19%
Cholesterol: 172mg
Protein: 28g
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