Tuesday, April 8, 2008

White Rice and Shrimp

Wow, been kinda busy trying to build this web server on Solaris, if nothing else it has been educational. So many tiny mistakes you can make that will have adverse effects, I guess my luck hasn't been the best either.

What else has been taking up my time? Well I've started back exercising and I've taken an interest in my nutrition. People have always bagged on me eating cereal nearly every morning but these new health cereals really do pack a punch in terms of your daily supplement.

Of course if you are reading this, as I will be someday...someday soon, you will be wondering why I have the title as it is, and its fairly simple. Its what I cooked this Sunday gone. It was a bit annoying since the shrimp I bought was not 'de-veined' as I thought it was. Not any more annoyed however than finding out a shrimp's vein is actually a euphemism for intestine. Large or small...thats nasty. Anyway I'm positing the recipe for good measure.

So I got a free lesson in removing shrimp 'veins', small slit on the concave side from head to tail and pull out the dark vein like string.


1 Cup of Rice
6-8oz of Shrimp (precooked & deveined)
1 Tomato
1 Sweet Pepper
1 Onion
2 Garlic Pods
5 Tsp of Butter
3 cups of Patience (very important)


Wash the rice.
Bring 1 & 1/2 - 2 Cups of water to a boil in a small/medium pot with heat on high.
Add rice, lower heat to medium and cover leaving space for steam to escape.
Monitor the rice and when craters start to form (i.e. the water is drying out and the rice is pulling together leaving air spaces) turn the heat to low and cover tight.
Leave for 10-15 mins but monitor it.
Fluff, good to go.


Small frying pan on medium-low heat; add 2 tsp of butter and spread it around the pan.
Toss in 1 chopped pod of garlic, 2 onion rings and sweet pepper...half the amt of onions or if ya really like sweet pepper the same amt. Stir them around but not too vigorously and when they just starting to burn add about 2 tbl spoons of ketchup.
Add in about 1/2 cup of water and stir, at this time you can add some black pepper or seasoned salt. Keep stirring occasionally and allow the water to boil out, once it starts to get thick taste it and see if it need more ketchup, pepper or w/e it is you like. If you taste it and its good, then take it off the heat and let it cool.


Completely cover the shrimp in water.
Add lime (2-3 Squeezed Limes).

2-3 tsp of butter depending on the size of the pan and this size of the pan determined by the number of shrimp you'll be doing at once.
Add 1 chopped garlic pod.
While the butter melts wash off the shrimp.
Add the shrimp into the pan.
Add Seasoned salt, black pepper etc to taste.
Fry til the shrimp look cooked (start to shrink and change colour a bit) or for about 4mins.

Add it all together and You have what I ate Sunday!

(props to Shari and to Mums)

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