Rice Cooker Shrimp & Sherry Rice

By GratefulSea

source: http://www.aroma-housewares.com/kitchen/appliances/recipes/4506/Shrimp%20and%20Sherry%20Rice.html

Ingredients

• 1 cup Jasmine Rice (rinsed)
• 1-3/4 cups vegetable broth
• 1/4 cup cream sherry
• 1 teaspoon coarse sea salt
• 1/2 teaspoon cracked white pepper
• 1 teaspoon parsley flakes (or 1/4 cup chopped fresh)
• 1 bay leaf
• 1 teaspoon seafood seasoning
• 1/4 cup diced shallots
• 1 red bell pepper
• 2 - 3 Tablespoon extra virgin olive oil (I use Truffle Olive Oil)
• 10 oz. cooked, frozen, peeled and deveined medium shrimp

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Add first eight ingredients to the rice cooker, set for "white rice" and allow the rice mixture to start cooking.

While the rice is cooking, clean and chop red bell pepper, dice shallots, and then using one tbs. of the olive oil; add oil, shallots and red bell pepper to a small non-stick pan and saute until shallots are translucent (about 5 minutes), salt and pepper to taste. Remove from heat. Rinse shrimp in a colander under cold water until thawed. Pat dry. Set aside.

When the rice cooker shows a countdown time of 8 minutes, add thawed, cooked shrimp and vegetable mixture to rice mixture. Stir, being careful of steam. Close rice cooker and cook for 8 - 9 minutes. If shrimp is not heated through, leave on warm cycle for a few additional minutes. Fluff.

Serve hot, drizzled with a little olive oil.