barbszy
07-23-2007, 08:58 AM
(from Woman's Day magazine, 6/17/03)
2 TSP olive oil
1 cup EACH chopped onion & bell pepper
1 1/2 cups chicken broth
2 TBL EACH minced garlic & lemon juice
3 TBL sherry or water mixed wit 2 TSP flour
1/4 TSP EACH paprika, salt & pepper
1 1/2 LB frozen peeled large shrimp, thawed
Get the rice going before you start on this dish. It cooks quickly!
Heat oil in large nonstick skillet. Add onion & pepper; saute 4 minutes. Stir in remaining ingredients except shrimp; bring to simmer & cook 2 minutes.
Add shrimp & cook 2 minutes until cooked through.
Serve over rice. Serves 4.
2 TSP olive oil
1 cup EACH chopped onion & bell pepper
1 1/2 cups chicken broth
2 TBL EACH minced garlic & lemon juice
3 TBL sherry or water mixed wit 2 TSP flour
1/4 TSP EACH paprika, salt & pepper
1 1/2 LB frozen peeled large shrimp, thawed
Get the rice going before you start on this dish. It cooks quickly!
Heat oil in large nonstick skillet. Add onion & pepper; saute 4 minutes. Stir in remaining ingredients except shrimp; bring to simmer & cook 2 minutes.
Add shrimp & cook 2 minutes until cooked through.
Serve over rice. Serves 4.