- Active Time 20m
- Total Time 40m
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.
nutrition information per serving
425 calories; 9g total fat; 172mg cholesterol; 219mg sodium; 51g carbohydrates; 4g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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