Easy-Peasy Shrimp Pilaf

This is one of the first recipes the hubby made for me when we began dating.  It is from Sunset Magazine, I think circa 1979.  I remember being so impressed with his kitchen skills when he would cook and it felt special to be taken care of.  I still have the original page from the magazine though it is now yellowed with age.  This dish is a great "go to" one-dish meal when you just want to fix something satisfying and delicious.


Easy-Peasy Shrimp Pilaf
1 lb raw shrimp, peeled and deveined (thaw if using frozen)
6 TBSP butter
1 8oz bottle clam juice
1 cup (or more) water
1 medium onion, sliced
2 cloves minced garlic
1 cup long grain rice
1 tsp curry powder
1 cup thinly sliced celery
1 tsp salt
1/4 tsp pepper
2 medium tomatoes, chopped OR 1 14oz can diced tomatoes, drained
1 pkg frozen petite peas, thaw before using
1 TBSP chopped flat-leaf parsley for garnish

Directions:
In a heavy 4-5 quart pan, melt 2 TBSP butter over medium heat.  Add the shrimp; cook, stirring until shrimp turn pink, about 3-4 minutes. Remove shrimp with a slotted spoon and set aside.  Pour the pan juices into a quart/4 cup size measuring cup, add clam juice and enough of the water to equal 2 1/2 cups liquid (**you may need to use more water than one cup so the liquid gets to 2 1/2 cups); set aside.

Melt remaining 4 TBSP of butter in the same pan; add the sliced onion and minced garlic.  Cook over medium heat, stirring often, for about 5 minutes.  Add rice and curry powder to the pan and cook for 2-3 minutes; continue to stir often.  Add celery, tomatoes, salt and pepper, and the reserved liquid.  Cover and simmer for 15 minutes or until rice is almost tender.

Add peas and mix lightly with a fork.  Scatter the shrimp over the top (add any residual juices from shrimp as well) and cover and simmer until rice is tender and liquid is absorbed, about 10 additional minutes.  Garnish with parsley and serve.  Makes 4 -6 servings