Simple recipe from a college roommate's mom.
After the raw shrimp are prepared (deveined and peeled), the recipe goes quickly:
2 Tbsp butter
1 clove crushed garlic
1/4 lb. cooked diced ham (I get a 1/4 inch slab of deli ham and dice that)
1 lb can of petite diced tomatoes, UNdrained
1 cup chicken broth
1 cup long grain rice (Carolina brand works great!)
1 and 1/2 lb raw, deveined and peeled shrimp (I buy easy-peel raw, frozen in a 2# bag and sometimes just use 1 lb. It thaws quickly under running water)
1 Tbsp chopped parsley (can use equivalent dried parsley)
1 bay leaf
1 tsp salt
1/4 tsp dried thyme
1/2 tsp Tabasco sauce
1/8 tsp black pepper
In hot butter, in Dutch oven or high walled skillet, saute onion until soft. Add garlic, ham, and saute 5 min. longer. Stir in tomatoes with their juice, broth, shrimp, parsley and other seasonings. Bring to a boil. Put into 2 quart casserole. Sprinkle rice on top. Don't be tempted to use more than 1 cup. Press down rice slightly into juices. Cover . BAKE 40 minutes at 350 degrees. Toss gently before serving. 4 servings. If you have a flame proof casserole, you can do the complete recipe in it) The shrimp are better if you don't overboil them. They don't have to be all pink before you put them in the casserole dish. They continue to cook in the oven.
