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| 1 x ca. 450 g | Shrimp;medium about 30 Lager beer |
| 1/2 Tasse | Onions, chopped 1 c Chicken broth;low-salt |
| 3 Teelöffel | Garlic;chopped 1 ts Salt |
| 1 Esslöffel | Vegetable oil 1/3 c Parsley or a combination of |
| 1 Tasse | Rice;long grained Parsley and cilantro chopped |
| 3 Tasse | Beer;(2 bottles, 12 oz each) 1 c Teriyaki sauce |
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Peel and devein shrimp.In a saucepan with a tight fitting lid, heat onion and 2 teaspoons garlic in oil umtil soft.Add rice, stir to coat with oil then add 1 cup beer, the chicken broth and 1/2 ts salt.Bring liquid to a boil, lower heat to a simmer, cover pan and cook for 20 minutes.
Meanwhile, in another saucepan, combine remaing 2 cups beer, 1 teaspoon garlic, 1/2 teaspoon salt.Bring to a boil and simmer 2 or 3 minutes.Add the shrimp and cook only until they are pink and firm, about 2 minutes.Remove pan from heat but leave shrimp in liquid..
Add parsley to rice and fluff with a fork.Portion rice onto 4 plates.Remove shrimp from liquid with slotted spoon and portion onto plates.Pour teriyaki sauce into a sauceboat and pass at the table.Makes 4 servings...
~-Irwin E. 10:46 Am
Food And Wine Club Topic: Food Software Time: 10/30 1:27 Pm
To: All
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