is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
3 cups onions, chopped small
1 1/2 cups bell pepper, chopped small (red,
green or mixed)
1/4 cup celery, finely chopped
1/2 cup all-purpose flour
1 pint of half & half
1 (8 oz.) carton sour cream
1/4 lb. processed cheese, cubed
6 cup medium grain rice, cooked
Fresh parsley, chopped (about 1/3 cup) (optional)
1 1/2 lb. raw shrimp, peeled (chop, if desired)
1 lb. fresh crabmeat
1/2 lb, fresh sliced mushrooms, sauteed in butter
2 oz. pimentos, sliced
Salt and pepper
butter in a 6 quart saucepan.
onions, bell pepper and celery on medium heat
for several minutes.
Add flour, cook for 1 - 2 minutes, add half
and half, sour cream, cheese, parsley flakes
and seasonings. Cook until all cheese is melted.
shrimp, and mushrooms, cook on medium heat until
shrimp turns pink.
the crabmeat, then add pimentos for color.
the cooked rice into sauce and mix well. Serve
dish can be served in pastry shells.