Chefdecuisine.com proudly presents
THE VERY BEST SALMON COOKBOOK
$8.95
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Serves: 6
4 medium fresh tomatoes
4 ounces chopped
onion
4 ounces butter
1 cup rice
1/2 teaspoon saffron
2 1/2
cups water
2 pounds medium fresh shrimp
1/2 teaspoon salt
1/2
teaspoon white pepper
1 1/2 cups
velouté sauce
Peel, seed,
and chop tomatoes. Sauté onion in 1/2 of butter until transparent. Stir
in the tomatoes. Cook for 5 minutes. Add rice, saffron and water. Stir well,
cover and bake for 20 minutes at 350 F. (180 C). Pack rice in buttered ring
mold. Keep warm.
Shell and devein shrimp. Rinse under cold water. Melt
remaining butter in a skillet. Add the shrimp and cook over high heat until
pink. Season with salt and pepper.
Add the velouté sauce and simmer
for five minutes. Unmold the rice on a round serving platter. Spoon shrimp and
sauce in the middle. Serve hot.
