Hey...I whipped this one up really quickly the other night.
2 medium shallots
Olive oil
Butter
2 cans of reduced salt chicken broth (College Inn brand here in the states)
1 cup of white rice
Vegetable of your choice
1/2 lb fresh peeled deveined large shrimp
Add about 1 -2 tablespoons of olive oil to a large frying pan. Add the shallots. Saute until just turning golden. Add a tblspn of butter. Add the two cans of chicken broth, bring to a boil, then add the cup of rice. Reduce the heat and simmer, covered until the liquid reduces. Then, add a vegetable of your choice...I used sugar snap peas (cherry tomatos might go well). Reduce the liquid further and toss in the shrimp near the end. Cook until pink and don't overcook.
Fast 'fancy' meal and easy.
SH
2 medium shallots
Olive oil
Butter
2 cans of reduced salt chicken broth (College Inn brand here in the states)
1 cup of white rice
Vegetable of your choice
1/2 lb fresh peeled deveined large shrimp
Add about 1 -2 tablespoons of olive oil to a large frying pan. Add the shallots. Saute until just turning golden. Add a tblspn of butter. Add the two cans of chicken broth, bring to a boil, then add the cup of rice. Reduce the heat and simmer, covered until the liquid reduces. Then, add a vegetable of your choice...I used sugar snap peas (cherry tomatos might go well). Reduce the liquid further and toss in the shrimp near the end. Cook until pink and don't overcook.
Fast 'fancy' meal and easy.
SH
