Cook Time: 55 minutes
Ingredients:
- 1 pound fresh or frozen shrimp, cooked, cleaned, and shelled
- 1 cup uncooked long-grain rice
- 1/4 cup butter
- 1/4 cup chopped parsley
- 1/4 cup chopped green onion
- 1 small clove garlic, crushed
- 1 bottle (8 ounces) clam juice
- 2 cups water
- 2 teaspoons chicken base or bouillon granules
- 1/4 cup pecan halves
Preparation:
In a large heavy skillet, heat butter over medium-low heat. Add rice and brown lightly. Add parsley, onion, and garlic. In a saucepan, heat clam juice, water, and chicken base. Add hot liquid to rice mixture; transfer to a 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes. Add shrimp and pecans; cover and bake 15 minutes longer.Serves 4 to 6.
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