Plantation Pilaf
3 tablespoons olive oil
8 ounces (1¼ cups) onion, halved and very thinly sliced
3 garlic cloves, pressed
1¼ cups rice
2 cups homemade low-fat chicken stock (recipe is in KILLER PANCAKE,) or use 2 cups canned chicken broth
¾ cup tomato juice
¼ cup dry sherry
¾ teaspoon paprika
½ teaspoon salt
1 quart water
1 tablespoon Old Bay seasoning
24 medium or large raw “Easy-Peel” shrimp (8 to 10 ounces of frozen raw shrimp)
1 cup canned pineapple chunks, thoroughly drained and patted dry on paper towels
1 cup frozen baby peas
In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook until they are translucent. Add garlic, stir, and lower heat. Cook very briefly, only until garlic is also translucent. Do not brown the onions or the garlic
