Victoria Special Recipes

SERVES 2
Ingredients:
1 oz. VICTORIA Olive Oil
10 ea. 8 oz. Shrimp, Raw, 16/20, Peeled
1/4 oz. VICTORIA Chopped Garlic
2 1/2 oz. Onion, Triangle Cut
2 1/2 oz. Red Peppers, Triangle Cut
2 1/2 oz. Yellow Peppers, Triangle Cut
2 1/2 oz. Green Peppers,Triangle Cut
8 oz. VICTORIA Marinara Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Tarragon
1/2 TeaspoonVICTORIA Ground Black Pepper

Directions:
Heat the sauté pan first. Add the oil and heat until lightly smoking. Sauté shrimp until opaque and remove from pan. In the same oil, add all the vegetables and sauté until translucent. Add the marinara sauce and cook for 3 minutes. Add the herbs and spices. Simmer for one minute. Place the shrimp back into the sauce. Reheat.

Serves 2
Ingredients:
1/4 oz. Canola Oil
1/4 oz. Onion Minced
5 oz. White Rice, Long Grain
5 oz. Chicken Stock, Hot
1/2 ea. VICTORIA Bay Leaves
1 ea. Clove
.1 oz. Salt
.1 oz. VICTORIA Ground Black Pepper

Directions:
Preheat oven to 350°F. Heat the oil in a heavy-gauge pot over medium heat. Add the onions and sweat, stirring frequently, until transparent. Add the rice and sauté, stirring frequently, until coated with oil and heated throughout. Add the heated stock to the rice. Bring to a simmer, stirring the rice once or twice to prevent it from clumping together or sticking to the pot bottom. Add the bay leaf, clove, salt and pepper. Cover the pot, and place into a 350°F oven. Cook until grains are tender to the bite, about 15 - 20 minutes. Remove from the heat and let stand for 5 minutes. Uncover and separate the grains with a fork, to release the steam.