Serves 6.
1 lb medium frozen shrimp, peeled, or 3 cans (4-1/2 oz) shrimp, drained
1 C sliced celery
1 C chopped onion
1 clove garlic, minced
2 T butter or oil
1-lb can diced tomatoes
13-1/2 oz can chicken broth
1 C brown rice
3/4 t salt
1-1/2 t chili powder
1/2 t marjoram
1/4 t cloves
1 bay leaf (or 1/2 t ground bay)
Hot pepper sauce to taste
Thaw frozen shrimp, if using, or rinse and drain canned shrimp. Cook celery, onion, and garlic in butter or oil until tender but not brown. Add tomatoes, broth, and rice, bring to boil. Pour into a round 2-quart baking dish and stir in seasonings. Cover; bake in 350 degree oven for about an hour, until rice is tender and most of the liquid is absorbed. Fold in the shrimp, cover, and return to oven for about 5 minutes. (This recipe originally called for white rice and was baked for 25 minutes instead of 60.)
Pressure cooker version: In your pressure cooker, cook the celery, onion, and garlic in the butter or oil. Add tomatoes and broth and bring to a boil. Stir in the rice and seasonings, then put the lid on the pressure cooker and lock it. Cook for 20 minutes at high pressure. Remove from heat and let pressure drop naturally for 10 minutes. Release the pressure according to your cooker’s instructions, open the cooker, and stir in the shrimp. Simmer for about 5 minutes over low heat before serving.