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Prep Time: 2880 Minutes Cook Time: 180 Minutes |
Ready In: 3060 Minutes Servings: 10 |
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From Soupcon. Guessing at yield - I know it makes quite a bit. Ingredients:
3 cups dry white wine |
1 lemon, sliced |
4 garlic cloves, minced |
4 bay leaves |
3 tablespoons chopped celery leaves |
1 dash hot pepper sauce |
1 tablespoon salt |
1 1/4 lbs shrimp, shelled and deveined |
3 tablespoons butter |
1 lb ham, cooked and cubed |
5 medium onions, chopped |
1 (28 ounce) can tomatoes |
1 (16 ounce) can tomatoes |
1 lb chorizo sausage |
2 green peppers, coarsely chopped |
1 (6 ounce) can tomato paste |
1/4 cup parsley, minced |
2 teaspoons tarragon |
1 teaspoon thyme |
3 cups raw converted rice |
1 lb scallops, thawed |
Directions:
1. The day before, combine in saucepan wine, lemon, 2 cloves garlic, 2 bay leaves, celery leaves, pepper sauce and 1 teaspoons salt. Cover and simmer for 15 minutes. Add shrimp; heat to boiling. Cover and boil gently 4-5 minutes or until done. Cool; marinate shrimp in liquid in refrigerator.
2. The next day, melt butter in large pan; add ham, onions and 2 cloves garlic. Saute 3-4 minutes. Add tomatoes (with liquid), 1 1/2 cups water, sausage, peppers, tomato paste, parsley, 2 bay leaves, 2 tsp salt, tarragon and thyme. Cover and simmer gently 1 1/2 hours.
3. Add 2 cups water and the rice. Heat to boiling; reduce heat, cover and simmer for 20-25 minutes or until rice is tender. Add more water if necessary.
4. Remove lemon slices from shrimp marinade. Stir in shrimp, marinade and scallops during last 5 minutes. Note: if scallops are added too soon they may become rubbery.
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