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Serves 4
2 quarts water
1 medium onion, sliced
1 lemon, sliced
1 1/2 teaspoons salt
1 teaspoon mixed pickling spice
1 pound medium or large raw shrimp, peeled and deveined
1 tablespoon olive oil
1 cup finely chopped onion
1 can (16 ounces) whole tomatoes
3/4 cup dry white wine
2 tablespoons snipped parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 cups hot cooked rice
Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling spice to boiling in large saucepan. Add shrimp, heat to boiling. Reduce heat and simmer for 3 to 4 minutes, or until shrimp are cooked through. Remove from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice mixture; reserve shrimp.
Heat oil in 10-inch skillet. Cook and stir chopped onion in oil until tender. Stir in tomatoes (with juice), wine, parsley, bay leaf, 1 teaspoon salt and the pepper. Heat to boiling, reduce heat and simmer uncovered 15 minutes. Remove bay leaf. Add reserved shrimp; heat through. Serve over rice.
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