Title: Sauced Shrimp
Categories: Entree Wine
Yield: 4 Servings
| 2 | qt | Water |
| 1 | | Lemon,sliced |
| 1 | ts | Mixed pickling spice |
| 1 | tb | Olive oil |
| 1 | cn | Whole tomatoes(16oz) |
| 2 | tb | Snipped parsley |
| 1 | ts | Salt |
| 4 | c | Cook rice or bulghur |
| 1 | | Medium onion,sliced |
| 1 1/2 | ts | Salt |
| 1 | pk | Frozen peeled shrimp |
| 1 | c | Grated onion |
| 3/4 | c | Dry white wine |
| 1 | | Bay leaf |
| 1/4 | ts | Ground pepper |
Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling
spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling. Remove
from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice
mixture; reserve shrimp.
Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil until
tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the
pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add
reserved shrimp; heat through. Serve over rice.