Sauced shrimp

4 servings

Ingredients

Quantity Ingredient
2 quarts Water
1 Lemon,sliced
1 teaspoon Mixed pickling spice
1 tablespoon Olive oil
1 can Whole tomatoes(16oz)
2 tablespoons Snipped parsley
1 teaspoon Salt
4 cups Cook rice or bulghur
1 Medium onion,sliced
1½ teaspoon Salt
1 pack Frozen peeled shrimp
1 cup Grated onion
¾ cup Dry white wine
1 Bay leaf
¼ teaspoon Ground pepper

Directions

Heat water, onion slices, lemon, 1½ teaspoons salt and the pickling spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling.

Remove from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice mixture; reserve shrimp. Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil until tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add reserved shrimp; heat through. Serve over rice.

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