Spanish-Style Garlic Shrimp and Rice

• Pasta
• Basil
• Dry sherry for white vermouth
• 2 tablespoons EVOO
• 1 small white onion, chopped
• 1 1/2 cups white rice
• 3 cups chicken stock or broth
• 1/2 cup jumbo green Spanish olives with pimientos, coarsely chopped

1. Start by making the rice.
2. Place a medium pot over medium-high heat.
3. Add the 2 tablespoons of EVOO and the onions.
4. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes.
5. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil.
6. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
7. Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley.
8. Add the sherry when you would add the vermouth.
9. Stir in the olives and remove from the heat.
10. Serve the shrimp over the rice.

pasta, basil, sherry for, evoo, white onion, white rice, chicken, jumbo green spanish

Taken from www.epicurious.com/recipes/food/views/spanish-style-garlic-shrimp-and-rice-374359 (may not work)