Shrimp Pilaf

Ingredients

Directions

1. 1

   Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.

2. 2

   Lift out and set aside (shrimp will get more cooking time later).

3. 3

   Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.

4. 4

   Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.

5. 5

   Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.

6. 6

   Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.

7. 7

   With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.

8. 8

   Sprinkle with parsley.