Shrimp Rice Pilaf- Garides Pilaf

By amaliana

Ingredients

• 2 to 3 pounds shrimp
• juice of 1 lemon
• 1 bunch of scallions, chopped
• 2 celery branches, chopped
• 1 garlic clove, minced
• 2 tablespoons chopped parsley
• 1 teaspoon oregano
• 1 tablespoon tomato paste
• 4 fresh tomatoes, peeled, or 1 (28-ounce) can whole tomatoes
• 1 cup sherry wine
• butter
• salt and pepper
• Rice Pilaf, cooked in clam juice

Preparation

Step 1

Wash, shell, and devein the shrimp, reserving the shells. Place the shrimp in a bowl with the lemon juice. Place the shells in a saucepan with 1 cup water. Bring to a boil,strain, and reserve the liquid. Melt 4 tablespoons butter in a skillet and saute the scallions, celery, garlic, and parsley. Add the shrimp, oregano, salt, and pepper; saute for about 5 minutes. Stir in the tomatoes, tomato paste, 4 tablespoons more butter, wine, and the reserved broth from the shrimp shells. Simmer, covered, for 25 minutes.
Meanwhile, prepare the rice pilaf according to the recipe, substituting clam broth for the liquid. Form the rice into molds. Pour shrimp mixture over the rice molds and serve.