Jerry Cooks...Shrimp

• 1/4 c. oil (Jerry uses olive oil)
• 1 clove garlic
• 1 medium white onion
• 2 stalks celery with tops
• 1/4 stick butter (margarine ok)
• tarragon, ground pepper, scant salt, mustard seed, parsley and dill seed
• 1/3 c. green bell pepper, cut in 1/2-inch squares
• 1/2 c. uncooked rice
• 1 c. water
• pat of butter
• 1 tomato, diced

1. In a skillet, saute garlic, onion and celery in the oil.
2. Add sliced butter and the spices.
3. Turn to low; add the bell pepper and cover.
4. In a small saucepan, combine the rice and water.
5. I use no salt, but a pat of butter as I believe there is enough salt in the spices and the shrimp.
6. Bring rice to a boil; stir.
7. Turn to low and cover.
8. Do not even look for 12 to 13 minutes.
9. Trust me, if it is low it will not burn.
10. Two minutes before the rice is done, uncover the skillet; move the vegetables to one side so that you can fry the shrimp about 2 minutes on each side.
11. When rice is done, uncover and stir with a fork and recover.
12. Let set a minute. Add the tomato.
13. Serve rice in the middle of a large plate, spread into a ring; scoop the vegetables into the ring and top with the shrimp.
14. Serves 2.

oil, clove garlic, white onion, stalks celery, butter, tarragon, green bell pepper, rice, water, butter, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449310 (may not work)