Spicy New Orleans Shrimp over Jasmine Rice

This year, for Mardi Gras, I thought it would be nice to give you some options for a sit down supper. If you have been following along, you already have my recipe for the traditional King’s Cake for dessert and a savory Shrimp and Crab Cheese Wheel to get things started. We’ve now reached into the suggestion box for the main event.

I kicked around a lot of different ideas such as a Lo Boil, or buckets of crayfish before finally deciding on a simple yet elegant spicy shrimp over rice. I wanted to keep this part of the meal light yet delicious and satisfying. I didn’t want anything too rich, since the savory cheesecake appetizer would satisfy any rich food cravings we might have. I didn’t want anything too filling since there is a beautiful brioche dough cake waiting in the wings.

A spicy shrimp dish over rice with a buttery broth and a slice of bread. Simple. One of the things I love to do when serving anything over sticky Jasmine Rice is to shape the rice. My guys laugh because within moments of the plate hitting the table, they have mixed the rice into the dish or shoved it to the side or whatever. No matter, I had my two-seconds of glamour and I’m happy.

Spicy New Orleans Shrimp over Jasmine Rice
Rice Cups
4 Cups Cooked Jasmine Rice
1-Cup Bowl

Steam rice according to your rice cooker instructions. Keep warm until ready to serve. When serving, pack rice into a small bowl or measuring cup to create a “cup” shape. Place in the middle of a pasta bowl. Arrange shrimp around rice, spoon broth into the bowl and serve with warm garlic bread.

Broth
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons tomato paste
1 chicken bouillon cube, crumbled
1 teaspoon Cajun seasoning
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
8 ounces clam juice
1/4 cup water
1/4 cup white wine

Make the broth. In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute.

Stir in the remaining ingredients, making sure everything gets blended.

Bring to a boil and simmer for 5 minutes. Keep warm until ready to serve

Shrimp
2 tablespoons butter
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon cajun seasoning
1 garlic clove, minced
1/2 teaspoon paprika
1 pound medium shrimp, peeled and deveined

To makes shrimp, melt butter over medium heat in a large pan. Add all ingredients including shrimp. Cook for 2 to 3 minutes, stirring shrimp frequently to cook them evenly.

Combine the broth and shrimp so that the shrimp is well-coated.

Remove shrimp from the broth, arrange around the rice cup. Ladle broth into the bowl and garnish.

Garnish
4 Green Onions, sliced
1 Lemon, thinly Slices

Slice green onion. Sprinkle over shrimp and rice. Slice lemon, give the slices a little twist for added flair. Place lemon either on the side of the bowl or atop the rice. Serve with warm garlic bread on the side.


Looking for a nice, colorful vegetable on the side? Pan Seared Asparagus would be an excellent choice. For added “flair” you could even slice the tips and arrange on top of the rice.

asparagus-pan-seared

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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