1 cup butter
1/4 cup yellow mustard
1/4 cup vegetable oil
4 cups white rice
1 medium head garlic, finely chopped
2 pounds medium shrimp, peeled and deveined
1 cup sliced mushrooms
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
2 teaspoons salt
1 teaspoon dried basil
1 tablespoon dried oregano
1 tablespoon dried crushed red pepper flakes
3 tablespoons olive oil
1/3 cup sliced almonds
In a large bowl, mix butter, yellow mustard, oil, rice, garlic, and shrimp. Mix thoroughly. Cover, and refrigerate 2 hours.
Heat olive oil in a small skillet over medium heat. Add onions, celery, mushrooms, celery, and celery, and stir-fry for 1 minute. Add shrimp, and stir-fry until golden brown.
Stir olive oil into the browned stock, stir-fry until heated through, and remove from heat. Add almonds and chill. Stir-fry rice again in the same skillet.
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