Shrimp and Pignoli Nut Rice

Shrimp and rice is a very easy dish to make. As the rice bakes (yes bakes) the shrimp is cooked and 30 minutes later, dinner is ready. The tantalizing auroma of this flavorful dish summons the family to the table. It can also be a perfect accompaniment as the “surf” of a surf and turf dinner when served with beef tenderloin.

Pignoli Nut Rice

• ½ onion, chopped
• ¼ c butter
• 1 c long grain white rice
• 2 c chicken broth
• ¼ pignoli nuts, toasted
• 4 T butter

Preheat the oven to 350 degrees. In a medium skillet over medium heat, place the butter and onion. Cook until translucent, about three minutes. Remove from heat. In a bowl, mix the rice, onions, chicken broth and prepared pignoli nuts. Place the mixture in a 9” X 9” square baking dish. Cover with foil and bake for 25 minutes. Remove from oven and place the remaining 4 T butter, in pats, over the warm rice to melt in.

Garlic Shrimp

• 4 T olive oil 1 lb
• unpeeled, raw U12 shrimp
• 2 T olive oil
• 4 cloves garlic, minced
• 1 c white wine
•  4 T fresh parsley, chopped
•  salt and pepper to taste
• 4 T butter

U12 shrimp simply means 12 shrimp to a pound which are colossal shrimp.  In a medium skillet, place the 4T of oil and shrimp and cook for two minutes and flip to cook other side for another two minutes. Remove from heat and remove the shrimp shells. Discard the shells. Over medium high heat, return the shrimp to the skillet, adding two more tablespoons of oil and stir in the garlic and cook for one minute or until fragrant. Do not brown. Add the wine and cook for seven minutes. Add the parsley, salt, pepper and butter. When butter has melted, remove from heat. When the rice comes out of the oven, place the cooked rice in a large bowl, toss in the shrimp mixture and serve immediately.