RECIPE: Rec: Skillet Shrimp & Rice...from Cook's Country, but here's an on line version. I used Spanish

[curious1]

chorizo and some diced tomatoes with green chiles. I also brined the shrimp. We enjoyed the recipe with a Caesar salad.

To follow the recipe precisely, it should read 2 Tablespoons plus 1 teaspoon extra-virgin olive oil and the recipe calls for chorizo or kielbasa sausage, I think andouille would also be excellent.

http://cooking4thefamily.blogspot.com/2008/03/skillet-shrimp-and-rice.html

 

[angiebaby]

Does anyone know how much sodium is in a bottle of clam juice? Thanks!

 

[rvb]

it'll be printed on the bottle. there's prolly...

a variaton depending on the brand.

 

[nan]

I don't have one here now, isn't it on the label?? Or do a search with brand name?

 

[nan]

well shucks rick, perfect timing!

 

[curious1]

I have Snow's, there is 70 miligram's in a tablespoon, seems like a lot, perhaps that's why the

recipe uses only 3/4 teaspoon. I used Diamond kosher, so it was less than that if using table salt.

 

[curious1]

You could make stock from the shrimp shells and use that instead. I was out, need to make more.

 

[angiebaby]

Thanks, Curious1. My recipe calls for an 8 oz bottle, but will use chix stock I have on hand!

 

[angiebaby]

Yes, Nan, it is on the label. And I can even read. Curious1 saved me a special trip to the store