Thursday, August 25, 2011

Sautéed Shrimp with Arugula and Tomatoes

Arugula and Tomatoes are a winner combination at our dinner table, we love them every time. I like the texture of rice with this dish. It would also be good served with pasta, maybe capellini or penne.

Wednesday Menu – Sautéed Shrimp with Arugula and Tomatoes, Basmati Pilaf, Corn on the Cob
Farm Share Food – Arugula, Mountain Magic Tomatoes, Onion, Sweet Corn

Sautéed Shrimp with Arugula and Tomatoes

Basmati Pilaf
From Everyday Food Volume 85

2 t olive oil
1 small onion, minced
1 ½ cups Basmati Rice
Salt and Pepper, to taste

In a medium saucepan heat oil over medium heat. Add onion and cook until soft, 5 minutes. Add rice. Stir to coat with oil and cook 2 minutes, stirring frequently.
Add 2 ½ cups water and season with salt and pepper. Bring to a boil over high and then reduce heat to a simmer and cover. Cook 10-15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.

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