Ingredients:
 1/2       cup  Olive oil
   1       small  Onion; chopped
   1       small  Green pepper; chopped
   1                     Garlic clove; minced
   1                     Parsley sprig
   1       large Ripe tomato peeled, seeded & chopped
   1                    Bay leaf
 1/4       teaspoon Nutmeg
 1/4       teaspoon Cumin
 1/4       teaspoon Thyme
   1       pinch    Saffron; toasted
   1       lb         Shrimp, rawshelled, deveined             
   1       cup       Hot water
 1/4      cup       Dry white wine
   1       tablespoon  Lemon juice
   1       tablespoon Salt
 1/2      teaspoon Hot sauce
   2       cup Long grain white rice
   2  1/2  cup of Water
 1/2       cup Beer, Cooked peas, Pimiento strips, Parsley bouquets
                

Instructions:

Heat oil in casserole. Saute onion and pepper until transparent.
Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.
Mix well, cover, and cook over low heat until mushy (about 15
minutes).

The saffron should be toasting on the lid in the little brown paper.
Add the shrimp to the saute and cook until it turns pink.
Dissolve the saffron in the 1 cup hot water.

Combine with wine, lemon juice, salt and hot sauce.
Pour into casserole, stir to mix, and cook covered 10 minutes more.
Now add the rice and the 2 1/2 cups of water.
Distribute ingredients well in casserole.

Bring to a quick boil, Stir once, and place in preheated 325 degree F.
oven for only 20 minutes . Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.