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Rice with Shellfish and
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Rice with Shellfish and Sausage
5 quarts water
1 tablespoon salt
2 cups long grain rice
1 1/2 ounces dried cèpes [or other wild
mushroom of your choice]
1/2 pound cervelat sausage,
cut into 1/4-inch strips
[or cured, dried or
of your choice]
3 tablespoons oil
1 large onion, thinly sliced
2 pounds shrimp, shelled, deveined
1/2 pound cooked crab meat,
picked over and flaked
1/3 cup medium-dry Sherry
1/2 cup minced scallions
2 tablespoons soy sauce
Salt and pepper to taste
In a kettle bring 5 quarts water to boil. Add 1 tablespoon salt and
in slowly the rice, stirring. Simmer rice over love heat for 20 minutes
and drain it.
Transfer the rice to a bowl and chill it, covered, for at least
In a heatproof bowl, soak the dried cèpes in 2 cups boiling water for
30-35 minutes or until they are soft. Drain, chop coarsely, and reserve.
In a very large, deep skillet, sauté the cervelat over moderately high
heat, stirring, for 2 minutes. Transfer the sausage with a slotted spoon
to paper towels
to drain. Add 3 tablespoons oil to the skillet and in it
the onion over moderate
heat, stirring, for 5 minutes. Add the
cook the mixture, stirring, for 2
minutes or until the shrimp
just turn pink. Add the reserved mushrooms and rice, stir in
meat, sausage, and Sherry, and cook the mixture over moderate heat,
forks, for 4 minutes or until it is heated through. Add the
salt and pepper to taste, and toss the mixture
with forks until
it is well combined.
Transfer the mixture to a heated
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