Jasmine Special
1 cup jasmine rice
1 pound broccoli
1-1/2 lbs. shrimp (21-25 count), peeled
1/3 cup salad dressing (use any vinaigrette or Legal's dressing below)
1-1/3 to 2 cups shredded Monterey Jack or Cheddar cheese
Serves 4
Everything can be precooked and assembled at the last moment
Preheat oven to 400 degrees F
Cook rice until just cooked through
Trim florets from broccoli, gently boil until just cooked through, drain
Steam or boil shrimp, cool and set aside
Place rice in baking dish
Surround with broccoli florets
Arrange shrimp in rows over rice
Bake for 2-5 minutes or until ingredients are warm
Remove from oven, sprinkle first with dressing then with cheese
Place bakc in oven until cheese melts
Important Hint: Rice must be warm when adding dressing
Salad Dressing:
1 clove garlic
dry mustard
salt
1/4 cup cider or rice wine vinegar
1/3 cup olive oil or mixture of olive & grapeseed oil
Slice
garlic, put into glass along with generous pinches of dry mustard and
salt. Cover with vinegar, let sit for at least one hour. Stir in the
oil, remove garlic clove before serving.
