I’m researching plugins that will auto-post to FB and Twitter accounts. Most plugins force you to create facebook “apps” to do the FB thing, a process that I despise. This one is called “social”, and it apparently doesn’t require an app. I’ll report my findings at the next Buffalo WordPress Users meetup tomorrow evening. If you haven’t joined the meetup group yet, what are you waiting for? It’s free! http://www.meetup.com/Buffalo-Wordpress/
Made this last night, easy and quick, mmm. This is a great way to cook shrimp as it’s hard to overcook them, and they absorb all the flavors of the rice. I call it “Dirty” rice because this batch ended up with a nice grey-brown color, but YMMV…
- 1 bag frozen, EZ-Peel shrimp, 24-30 count (preferable western hemisphere like Belize)
- 1 cup rice (I used Jasmine, anything should work)
- 2 cups chicken stock
- 2 tbsp white wine
- 1 peeled carrot
- 1/2 peeled red onion
- 3-4 cloves peeled garlic
- 1 stalk celery
- 1 Jalapeño pepper
- 2 tsp. black peppercorns
- 1 tsp. caraway seeds
- 1 tsp. sea salt
- 1 tsp. ground cayenne pepper
- 2 tbsp. oil of your choice
Rinse the shrimp briefly under cold water and allow to thaw. The bag says run continuously under cold water until thaw. Great advice; way to conserve water. When they’re ready, peel off and chuck the skins.
Dice the veggies into small pieces.
Mortar/pestle the spices into a coarse mixture.
Heat up the oil in a heavy pot on medium-low heat. Let the oil get really hot, then throw in the veggies. Stir them until they caramelize.
Pour in white wine to de-glaze. Add rice and continue stirring until wine is absorbed and stuff starts to sizzle again.
Pour the chicken broth slowly, a little at a time, stirring continuously, over a 15-18 minute period. Test the rice occasionally, it should get tender yet firm, creamy and maybe a little crunchy.
Turn heat on low, toss in the shrimp, and cover for 5 minutes.