The Mayor's Shrimp & Oyster Pilaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is taken from Savannah Style a cookbook from the Jr. League there published in 1980. Ingredients:
2 cups onions, chopped |
1 cup butter |
15 ounces canned tomato sauce |
16 ounces canned whole tomatoes, mashed |
5 cups chicken broth |
2 cups rice |
1 lb raw shrimp, peeled & deveined |
1 pint oyster, drained |
salt & pepper, to taste |
Directions:
1. Put 1/2 cup butter in a large pot, then add the onions & brown slightly. Add the tomato sauce & the whole mashed tomatoes and let simmer for 30 minutes.
2. Add the chicken broth, salt, & pepper and simmer for a further 30 minutes.
3. Bring the mixture up to a boil and add the rice, shrimp, and oysters. Reduce heat at once to very low, cover the pot, and cook for 20 minutes without removing lid. Remove lid, stir well, & cook for 10 minutes.
4. Place 1/2 cup butter in a skillet and burn until BLACK. Pour burned butter into the large pot with the other ingredients, stir again, and serve.
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