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.

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