3 tablespoons Worcestershire sauce
1 cup uncooked white rice
3 tablespoons balsamic vinegar
2 pounds medium shrimp, peeled and deveined
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon dried basil
2 teaspoons dried rosemary
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons salt
1 pinch ground black pepper
1/4 cup chopped fresh coumarin
2 cups cornstarch
Heat oven to 375 degrees F (190 degrees C).
Bring 3 cups water to a boil in a medium saucepan . It will boil and begin to clump. Heat water slightly. Stir in Worcestershire sauce, and cook 1 minute, stirring constantly to keep sauce flowing and firm in thin coats. Stir in rice and vinegar. Simmer 20 minutes, stirring occasionally, or until rice is thickened and sticky. Drain excess liquid and reserve in a bowl of warm water (10 to 20 seconds). Add chicken, celery and garlic; stir gently until well coated.
Add shrimp, celery and garlic; stir gently. Add celery pan drippings. Stir together rice, balsamic vinegar, shrimp, basil, rosemary, sage and thyme sprigs. Season with coumarin, stirring until desired thickness is reached. Pour into heavy duty plastic container.
Store dip in refrigerator. In the morning, place rice in a large bowl of hot water. Cover, and reheat the entire contents of the plastic container on low heat (over high heat) for about 45 minutes.
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