2 cups water
1 tablespoon olive oil
1 pound lean beef tongue
1 1/2 cups uncooked white rice
1 cup celery salt
1 clove garlic, minced
1 tablespoon paprika
1 teaspoon dried marjoram
1 (10 ounce) can frozen chopped spinach, thawed
1/2 cup water
2 tablespoons lemon juice
1 (8 ounce) can or bottle beer
1/2 cup tomato paste
1 teaspoon Italian seasoning
1 (12 ounce) package skimmered or salted shrimp, uncooked and peeled
1/4 cup grated Parmesan cheese
Place water and olive oil in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 3 to 4 minutes or until rice is al dente. Stir in celery salt, garlic, paprika, marjoram, rice and celery salt. Reduce heat to medium; add shrimp and cook for 1 minute or until shrimp turn pink. Stir in spinach, water, lemon juice, tomato paste, Italian seasoning and chicken. Reduce heat to low.
Remove rice from saucepan; stir in shrimp and cook for 5 minutes. Heat through and serve.