Rice With Crab Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Long Grain Rice,
1/4 cup: Onion, Finely Chopped, 1 sm.
1 each: Clove Garlic, Minced
2 tbsp: Cooking Oil,
1 1/4 cup: Water,
8 ounce: Tomatoes, Cut up, 1 can
1 1/2 tsp: Instant Chicken Bouillon,
1/4 tsp: Salt,
Hot Pepper Sauce, To Taste
1/2 cup: Frozen Peas,
7 1/2 ounce: Crab Meat, 1 can, *, OR
7 1/2 ounce: Frozen Shrimp, **
2 tbsp: Sherry, Dry
Directions:
* Crab meat should be drained, broken into chunks,and the
cartilage
removed. ** Shrimp should be shelled and cooked. In a skillet
cook rice, onion and garlic in oil over medium-low heat, stirring
occasionally until rice is golden brown. Remove from the heat. Add
water, undrained tomatoes, bouillon granules, salt and a few dashes
of hot pepper sauce. Cover and simmer about 15 minutes or till most
of the liquid is absorbed. Stir in the peas and cook for 5 minutes
longer. Stir in the crab or shrimp and sherry; heat through. Serve.
Source from luhu.jp
cartilage
removed. ** Shrimp should be shelled and cooked. In a skillet
cook rice, onion and garlic in oil over medium-low heat, stirring
occasionally until rice is golden brown. Remove from the heat. Add
water, undrained tomatoes, bouillon granules, salt and a few dashes
of hot pepper sauce. Cover and simmer about 15 minutes or till most
of the liquid is absorbed. Stir in the peas and cook for 5 minutes
longer. Stir in the crab or shrimp and sherry; heat through. Serve.
Source from luhu.jp