- Oil
- 4 large onions, chopped
- 3 garlic cloves, finely minced
- 2 pounds [1 kg] large fresh shrimps, shelled and deveined
- 3 cups [750 ml] water
- 2 cups [500 ml] raw long grain rice
- 1/2 cup [125 ml] green onions, chopped
- Salt
- Red pepper
- Black pepper
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- In a large heavy skillet, pour enough oil to cover the bottom.
- Sautee onions and garlic until translucent and golden brown.
- Add shrimps and water; bring to boil.
- Cook for 10 minutes.
- Wash rice; add to shrimp mixture along with green onions; add salt, red and black pepper to taste.
- Stir gently; cook over high heat until water is almost all evaporated and rice starts to enlarge.
- Lower heat.
- Cover and cook for approximately 20 minutes, until shrimps are tender but still firm.
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