Plantian Pilaf

Course : Seafoods
Serves: 4
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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 / Directions:

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.

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