JAY’S SHRIMP with WILD RICE

4 Tbsp. butter
4 Tbsp. flour
2 cups canned clam broth
4 Tbsp. butter
1/4 cup of finely minced onion
1/8 cup minced bell pepper
1 cup of canned button mushrooms
salt
pepper
garlic powder
1 large tomato
bay leaf
thyme
tarragon
2 cups of raw shrimp split
1 scant cup of white wine
1/4 cup butter
1 cup rice
2 cups hot water
2 Tsp. Spice Island Chicken Stock Base
pinch of salt

You will need 2 saucepans to start with. In one pan, melt 4 Tbsp. butter and add 4 Tbsp. flour. Then gradually stir in 2 cups of canned clam broth. Stir until thickened and cook for 10 minutes. In the second saucepan, melt 4 Tbsp. butter and in it sauté 1/4 cup of finely minced onion and half that amount of minced bell pepper for 3 minutes. Then add 1 cup of canned button mushrooms, salt, pepper and a fleck of garlic powder. Combine, the two mixtures; add 1 large tomato, peeled and chopped fine, a bay leaf and a fleck each of thyme and tarragon. Have 2 cups of raw shrimp split; add these with 1 scant cup of white wine; simmer for 20 minutes. Do not over cook.

WILD RICE
In a sauce pan, melt 1/4 cup butter; add 1 cup rice and stir well. Add 2 cups hot water, 2 Tsp. Spice Island Chicken Stock Base and a pinch of salt. Cover with a well fitted lid and cook for 25 minutes, or until all of liquid is absorbed. Fluff with a long tined fork and set in a warm place for 10 minutes.