Christine S. Clark, former President of the Falmouth Commodores, has been actively involved in numerous administrative capacities with the team over the last 15 years.
When not on the field, she enjoys bike riding, going to the beach and reading. She has had a 32-year professional career in education at the secondary and post secondary level.
Currently Christine has just retired and plans to travel around the world.
Shrimp with Rice
4-6 servings
Ingredients:
1/2 cup butter
l large onion, finely chopped 
1 green pepper, finely chopped
1 1/4 cups raw rice
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 tablespoons chopped parsley
1/4 teaspoon thyme
1/2 bay leaf
2 pounds raw shrimp, shelled and de-veined
Directions:
In a large skillet heat the butter, add the onion, green pepper, rice, nutmeg, salt and pepper and cook, stirring, rice until the rice is golden brown.
Add the wine and simmer five minutes. Add the stock, parsley, thyme and bay leaf, cover and cook ten minutes, stirring occasionally.
Add the shrimp and simmer five to ten minutes, depending on the size of the shrimp.
Remove the bay leaf and serve immediately.
Marveous Mavens 