Greek Shrimp and Rice

Ingredients

• 1 can 4 1/2 oz shrimp
• 3 tbsp olive oil
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 cup smoked sausage, diced
• ½ cup raisins
• 1½ cup uncooked rice
• 2 cup lettuce, chopped
• 2 cup diced tomato
• 1 can 13 3/4 oz chicken broth
• 1 tsp salt
• 1 cup frozen green peas
• 2 tbsp chopped pimento

Method

1. Drain the shrimp, reserving the liquid. In a Dutch oven heat the oil; saute the onion, garlic, sausage and raisins about 5 minutes, stirring constantly.
2. Add the rice, lettuce, tomato, broth, shrimp liquid and salt. Bring to a boil, reduce the heat, cover and steam 20 minutes until the rice is soft and the liquid absorbed.
3. Add the shrimp, peas and pimiento; toss with two forks until well mixed. Cover and heat about 5 minutes.

Notes

One dish meal. Serves 6. From Rosauers (Seafood SF-32).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom