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Recipe by: berengÈre
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1/2 lb. shrimp, cleaned
2 garlic cloves, crushed
2 tbsp. butter or margarine
1 tbsp. cornstarch
1 1/4 c. chicken broth
1 can (14 1/2 oz.) chopped tomatoes
with liquid
1/2 c. sliced pepperoni
1 pkg. (10 oz.) frozen peas, thawed
1/4 tsp. cayenne pepper
1 1/2 c. dry minute rice
1/8 tsp. saffron
Saute shrimp and garlic in butter until shrimp are pink about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings. Carol Tollefson
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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