Shrimp with Rice

I found this recipe in The New York Times Cookbook. The copy write date is 1961. Craig Clairborne edited the book. It is part of a 2-book collection.

Here is the book. It is definitely old. When I look in the cover I can see that the book has been taped to give it a little more support.

I have to be honest, I made this recipe with brown rice, and added the shrimp too soon, so the rice was only half cooked. The flavor was wonderful. I did not use water with this recipe, I used chicken stock. This recipe is worth trying if you love having shrimp and rice. If you use brown rice at Step 2 you should probably cook the rice covered for 20 minutes instead of 10 minutes.

So there was only one thing left to do. Put the rice back into a pan and cook it longer.

The dish the way it ought to be.

Related articles

• Roast Chicken by Julia Child
• Roast Chicken is in Vogue
• Roasted Asparagus with Hollandaise Sauce
• Macaroni and Cheese and Butternut Squash
• Pacific Natural Foods Thai Sweet Potato Soup
• How to Make a Won ton
• Cohen's Bagel Company in Madison, CT

Which Summer Roll do you think is more appetizing?

Which summer roll do you think is more appetizing? I enjoy both of these rolls.

So which one do you like?
This one...

or this one?

Shrimp Summer Roll with Spicy Sauce for Lunch from Whole Foods

I fell in love with summer rolls this summer. Here is one I purchased from Whole Foods.

So that you can see the Shrimp Roll in its packaging.

And here is what I ate for lunch. I have to learn to make them for myself.