What you need:
3 stalks celery, chopped
3 green onions, chopped
1 cup uncooked long-grain white rice
1 3/4 cups hot water
1 Tbsp olive oil
1 tsp dried oregano
1/4 – 1/2 tsp cayenne pepper, to taste
1 tsp dried minced garlic
3/4 cup dry white wine
1-14oz can stewed tomatoes, chopped
1 pound large uncooked shrimp, peeled, deveined, and tails removed
Directions:
Preheat oven to 400 degrees Fahrenheit. In a 3-qt baking dish, mix together rice and water. Cover tightly with aluminum foil; bake for 20 minutes.
Meanwhile–
Heat oil in a medium saucepan over medium heat. Add celery, oregano, and cayenne pepper; cook 5-8 minutes, stirring occasionally. Add onions, cook another minute. Add minced garlic, cook 30 seconds. Add wine, bring to a boil, then reduce heat and simmer for about 6 minutes, or until liquid is reduced by half. Add tomatoes to saucepan, stir, and remove from heat.
Place shrimp in a single layer on top of cooked rice. Pour tomato mixture over top of shrimp. Cover tightly with foil; bake for 15 minutes or until shrimp is opaque.
arynnei 