2 qt Water
1 Lemon,sliced
1 ts Mixed pickling spice
1 tb Olive oil
1 cn Whole tomatoes(16oz)
2 tb Snipped parsley
1 ts Salt
4 c Cook rice or bulghur
1 Medium onion,sliced
1 1/2 ts Salt
1 pk Frozen peeled shrimp
1 c Grated onion
3/4 c Dry white wine
1 Bay leaf
1/4 ts Ground pepper
Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling. 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 grated onion in hot oil until tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add reserved shrimp; heat through. Serve over rice.