This is my grandmother’s recipe as she contributed it to A Book of Favorite Recipes – St. Pius X Catholic Church, Beaumont, TX Enjoy!
3 T butter or margarine
1/2 onion, minced
1/2 c green pepper, minced
1 clove garlic, minced
1/4 c pimento, minced
1 c washed, uncooked rice
1 small can mushrooms, stems and pieces
1 1/2 c shrimp, cleaned
1/2 t salt or to taste
1 bay leaf
2 1/4 c liquid, mushroom juice and water
Place all ingredients in deep fat fryer, turn heat control to 275 degrees. Cover. When steaming, turn to 200-210 degrees and simmer for 30 minutes without removing cover. Serves 6.
My cooking method:
Place all ingredients in a 9×13 baking dish. Cover with foil. Cook in 350 degree oven for 30 minutes or until rice is fluffy and tender.
Notes: I dot the dish with the 3 T of butter before covering it to cook. I also usually use vegetable broth rather than water because it gives it more flavor. I highly recommend brown Gulf shrimp if available.