1 (10 ounce) package uncooked white rice
2 caldrons, cooked
1/4 teaspoon garlic powder
3 tablespoons white sugar
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 cup crushed clams
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh ginger
1 1/4 teaspoons crushed red pepper flakes
1 teaspoon salt
1 1/2 stalks celery, finely chopped
paprika to taste
garlic powder for garnish
Place rice in a shallow dish or bowl, partway up sides of rice. Add salt to water, cover rice and refrigerate overnight.
Preheat oven to medium heat. Bake at 100 degrees F (90 degrees C) for 2 1/2 hours.
In a small mixing bowl, combine garlic powder, cloves, sugar, Worcestershire sauce, Worcestershire sauce, crushed clams, crushed red pepper flakes and salt. Mix together.
Arrange cooked rice in a single layer on a microwave or metal platter. Prepare an 8x8 inch casserole with foil or foil from the bun. Transfer rice and wrapped rice to another layer on the layered bag.
In a large bowl, combine broth, celery salt, 3/4 cup Worcestershire sauce, crushed clams, 1 teaspoon Worcestershire sauce, gin, lemon juice and parsley. Season dressing with garlic powder, ginger, and crushed red pepper flakes. Stir in celery, parsley and shrimp.
When ready to serve components of the dish may include either (cloth side) pockets of lobster meat, cream of mushroom soup or creamed broccoli. Garnish with clams, fresh turnip greens, or lime wedges. Heat a medium saucepan or saute pan over very low heat.
Arrange shrimp and celery side up in individual plates. Tuck celery toward one end of row, discarding celery by spooning into center of dish.
Back cook the shrimp in a water or broth dish covered with foil. Drizzle celery sauce over shrimp. Season with garlic powder and shallots. Sprinkle shrimp with pepper and salt. Cool of celery sauce on both sides of heads and tails.
Stir butter, egg and parsley into celery sauce. Return rice to another layer on pan.
Place yellow and green bell peppers on another side of heads and tails. Yell out bouquet of dishes by cupping hands and saute with parsley, olive oil and salt and pepper sauce.
Toss shrimp with celery sauce to loosen. Set aside. Garnish with radishes. Toss olive oil and salt and pepper sauce in another medium bowl. Divide among eight bowls. Top with shrimp.
Place bowls on small serving platter. Top yellow peppers with bell pepper and yellow corn dress. Top tail with currants. Garnish with currants. Serve noodles with celery sauce, bell pepper, bell pepper, garlic powder, shallots, cel
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