Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   1 1/4  cups          onions -- thinly sliced
   3      cloves        garlic -- pressed
   1 1/4  cups          rice
   2      cups          chicken broth
     3/4  cup           tomato juice.
     1/4  cup           dry sherry
     3/4  teaspoon      paprika
     1/2  teaspoon      salt
   1      quart         water
   1      tablespoon    old bay seasoning
  24      medium        raw shrimp -- or 8-10 oz.
                        frozen raw shrimp
   1      cup           pineapple chunks in juice -- drained
   1      cup           frozen peas

Preparation:

In a nonstick skillet, heat 1 tablespoon olive oil over med. heat. Add onions and cook until they are translucent. Add garlic, stir and lower heat. Cook very briefly only until garlic is also translucent. Do not brown. In another wide skillet, heat the remaining olive oil over med. heat. Add rice and sauté until golden brown. Add the cooked onions and garlic. Add the stock, tomato juice, sherry, paprika and salt. Cover the pan and cook for 20-30 minutes. or until juices are absorbed. While the rice is cooking bring the quart of water to a boil. Add the Old Bay Seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and discard water. Do not overcook the shrimp. Peel and devein if needed. Remove the cover from the rice and add the pineapple, shrimp and peas. Raise the heat to med. stirring until the peas are just cooked and the mixture is heated. Serve immediately.