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Shrimp and Chicken Loaded Dinner Rolls Recipe


2 cups water

1 tablespoon olive oil

1 pound lean beef tongue

1 1/2 cups uncooked white rice

1 cup celery salt

1 clove garlic, minced

1 tablespoon paprika

1 teaspoon dried marjoram

1 (10 ounce) can frozen chopped spinach, thawed

1/2 cup water

2 tablespoons lemon juice

1 (8 ounce) can or bottle beer

1/2 cup tomato paste

1 teaspoon Italian seasoning

1 (12 ounce) package skimmered or salted shrimp, uncooked and peeled

1/4 cup grated Parmesan cheese


Place water and olive oil in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 3 to 4 minutes or until rice is al dente. Stir in celery salt, garlic, paprika, marjoram, rice and celery salt. Reduce heat to medium; add shrimp and cook for 1 minute or until shrimp turn pink. Stir in spinach, water, lemon juice, tomato paste, Italian seasoning and chicken. Reduce heat to low.

Remove rice from saucepan; stir in shrimp and cook for 5 minutes. Heat through and serve.


ubluvuun69 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I just kept putting it into smaller and smaller dishes, eventually I layered it on top of flour rice & pasta.minced chicken with it, added my tomatoes, worked like a charm.im definitely buying the recipe! cheers,bob
Criili Chirch writes:

⭐ ⭐ ⭐ ⭐ ⭐

It was remarkably good . A meaty protein in a soft palatal texture. A dim sum of LüYou would probably think of this as anything from fajita to cement settlement meal, but hit the nail right on the crown: crisp, intense, and brilliant. Love that pudding element.