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Add a photoServings: 4
Ingredients
- 1Â 1/4 c. Water
- 2 Tbsp. Fresh lemon juice
- 1/4 tsp Salt
- 1 Tbsp. Butter or possibly corn oil margarine
- 2/3 c. Long-grain white rice
- 2 x Peeled onion slices
- 2 Tbsp. Italian flat-leaf parsley
- 1 lb Uncooked medium shrimp
- 1Â 1/2 c. Homemade chicken stock
- Â Â (or possibly reduced-sodium canned chicken broth)
- 1 c. Half-and-half
- 4 Tbsp. All-purpose flour
- 4 ounce Oregon Blue Cheese
- Â Â (or possibly Danish-style blue cheese)
- 8 ounce Bay shrimp approximately 1 c.
- 4 sprg Italian flat-leaf parsley
Directions
- Hot 4 shallow soup bowls.
- Bring 1 1/4 c. water, lemon juice, salt, and butter to a boil. Stir in the rice and cover. Reduce the heat to simmer and cook for 20 min.
- Meanwhile, put 1 1/2 c. water, the onion slices, 2 Tbsp. parsley, and the uncooked shrimp in a pan and bring to a boil. Cook the shrimp till their shells turn pink and the meat is white, about 30 seconds to a minute, tossing the shrimp as they cook. Drain the shrimp and make the sauce while they cold for peeling.
- Pour the chicken stock and half-and-half into a 1-qt saucepan and hot over low heat. With a fork, blend the flour and blue cheese together and whisk it into the stock/half-and-half mix. Turn the heat to medium and continue stirring till the mix is smooth and thickened, about 3 to 4 min. Put the peeled shrimp and the bay shrimp in the blue cheese sauce and gently heat till they are hot.
- Scoop a heaping 1/2 c. rice out of the pot and put it in the middle of a shallow soup bowl. Ladle the sauce over all and garnish with a sprig of parsley. Repeat for the other 3 bowls.
- This recipe serves 4.
- Comments: Shrimp is combined with creamy Oregon Blue Cheese to create a delicate sauce which is served over mounds of lemon-flavored rice (it's also good over pasta or possibly polenta). Because it is rich, small servings are adequate accompanied by a simple green salad and a dry white wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 481 | |
| Calories from Fat 126 | 26% |
| Total Fat 14.23g | 18% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 581mg | 24% |
| Potassium 644mg | 18% |
| Total Carbs 43.56g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.91g | 3% |
| Protein 42.38g | 68% |
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