2 tbsp. olive oil
8 scallions, thinly sliced
1 sm. onion, minced
1 lg. clove garlic, minced
2 1/2 lbs. cleaned shrimp
1 c. dry white wine
3 tsp. tomato paste
1 1/2 c. long-grain brown rice
1/2 tsp. dry mint
1/2 c. fresh parsley, minced
Ground pepper
Lemon wedges

In large saucepan, heat oil, and cook scallions and onion. Remove onion and scallions, leaving as much oil as possible. Add shrimp to saucepan, stirring until shrimp turn pink. Remove shrimp. Add wine, tomato paste and 2 cups water to pan. Stir and bring to boil.

Add rice, stir, reduce heat to low. Cook 40 to 50 minutes with pan covered. Add shrimp, onion, scallion, mint, parsley and pepper to cooked rice. Reheat, covered, over low heat. Sprinkle parsley on top and serve with lemon wedges.