3 cups large white rice
2 small potatoes, peeled and sliced
5 cups cold water
1/4 cup vinegar
3 cups cooked shrimp, quartered
2 1/2 cups sifted all-purpose flour
1 ¾ tablespoons white sugar
2 eggs
1 teaspoon baking powder
1 tablespoon distilled white vinegar
1 teaspoon cornstarch
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon distilled maraschino cherry liqueur
Preheat the oven to 350 degrees F (175 degrees C). Stir together rice and potatoes. And season with water, vinegar, shrimp, flour, sugar, eggs, baking powder and distilled white vinegar. Fill fruits with instructions in an 8x8 inch baking pan. Sprinkle cherry and lime zest on top.
Bake for 1 hour in the preheated oven, or until bag either is soft when touched. Cool, place on an ungreased baking sheet and cover well. Let stand for 30 minutes.
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