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December 21, 2008

Shrimp Jambalaya

I'm seeing the signs everywhere. Maine shrimp is back! My first batch with no doubt be one of my favorites-simply boiled, peeled, and eaten plain. They are so sweet they don't need any added flavors. The purist in me loves them this way. But I'm also in the mood for hearty meals these days that are easy to prepare. I came across this one courtesy of The Bristol Inn in New Harbor. I know what I'm having for dinner tonight, do you?

Shrimp Jambalaya
The Bristol Inn
New Harbor

1 onion, chopped
2 cloves garlic, minced
3 Tablespoons peanut oil
1 bell pepper, diced
2 cups peeled and chopped ripe tomatoes
¼ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
Salt and pepper
3 cups water
1 pound raw ham, cut into ½-inch dice
2 cups uncooked rice
1 pound Maine shrimp, shelled and deveined
Chopped parsley

Sauté onion and garlic in oil in a large skillet for 5 minutes. Add bell pepper, tomatoes, cayenne, thyme, cloves, salt, pepper, and water. Bring to a boil and add ham and rice. Cover. Lower heat to simmer and cook for twenty minutes. Place shrimp on top, cover, and cook another 10 minutes. Serve garnished with chopped parsley.

Serves 6 to 8.

Melanie Hyatt is an editor at Maine Food & Lifestyle magazine.


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