CORNISH HENS WITH SHRIMP STUFFING
1 (6 oz.) pkg. long grain & wild rice mix
6 green onions, sliced 1/4" thick
2 tbsp. butter
1 (5-6 oz.) pkg. frozen, peeled, cooked shrimp)
1/2 c. currants or raisins
1/4 c. sliced almonds
1/2 tsp. nutmeg
2 (1 - 1 1/2 lbs.) Cornish game hens
4 slices bacon, halved crosswise
STUFFING: Prepare rice mix according to directions. In
medium
skillet, cook green onions in hot butter until tender.
Remove
from heat. Stir in shrimp, currants, almonds and nutmeg.
Add
cooked rice and toss until well mixed.
Halve hens lengthwise. Rinse and pat dry. Twist wing tips
under backs. Spoon 4 mounds of stuffing in a 13"x9" baking
dish. Place hens, cut side down, over rice. Place bacon
atop
each hen.
Bake, covered, 375 degrees for 45 minutes. Uncover. Bake
30 to
35 minutes more until tender. Makes 4 servings. Good with
a
blush wine.
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