Ingredients
. 2-3 lb fresh pink prawns in shell or cooked bay shrimp
Marinade for shellfish-
. 1/2 cup soy sauce
2 tb red pepper flakes
1/2 cup dry white vermouth
Method for rice-
.10 cups chicken stock
.2 whole garlic cloves on a toothpick
. 4 bay leaves
. 4 cups basmati rice
. 1/2 large yellow onion minced
. 1 1/2 cup italian type dressing
. 1/2 cup soy sauce
. 2 cups grated raw carrot
. 1/3 lb fresh mushrooms, sliced
. 1 cup diced pimento
. 1 cup cliced black olives
. s/p
.
Preparation
marinate prawns in shell /or shrimp for 1 hour in 1/2 cup dry white vermouth, 2 tb red pepper flakes and 1/2 cup evo olive oil. Drain, and saute in hot pan just to pink, set aside. Prawns can be left in shell or peeled with only tail on. . In 6 qt stock pot bring first 4 ingredients to boil. Stir then turn to simmer, cover with lid and cook 20 minutes or until liquid is absorbed. .Lift out garlic and bay leaves. .Off heat, stir in onion,carrot, mushrooms, pimento, olives soy sauce and Italian type dresssing.
.Taste of salt,(remember soy is salty) and add 2-3 lb of prawns or shrimp in a nice display over top. .Refrigerate for several hours to blend all flavors .Present salad in decorative bowl, using clusters of dill or parsley at rim of bowl. . This recipe can be a main entree or side salad.
