SHRIMP CREOLE SUBLIME

The rice is the palette to the tomato based shrimp’s paint in this classic dish redolent of tradition in bearing and ingredients, with a few twists. Carrots and capers impart a faint earthy patina, and a mini light roux using rice flour is a dinner invitation for those with celiac disease. This recipe uses a classic rice mold to elegantly crown the Creole, and you’ll likely agree with its pedigree. 

INGREDIENTS

 2 ½ pounds shrimp, peeled and deveined (save shells for stock)

2 medium yellow onions, chopped, divided

3 ribs celery, chopped

1 bell pepper, chopped

1 large carrot, thinly sliced into discs

1 tbsp garlic, minced

3.5 ounce jar capers

½ cup flat leaf parsley, chopped

1 bay leaf

1 tbsp sweet basil, ground

1 tsp thyme, ground

½ tsp cloves, ground fresh

1 tbsp paprika

½ tsp black pepper, fresh ground

½ tsp salt

1 bunch scallions, chopped

1 tsp dried red pepper, flaked

28 ounces diced tomatoes

6 ounces tomato paste

3 lemons, 1 sliced and 2 for juice

2 tbsp dark brown sugar

4 tbsp butter

2 tbsp Delta Belle or Missimati Fragrant Rice Flour

2 cups Delta Belle or Missimati Bayou Bouquet Fragrant White Rice

½ cup dry white wine

METHOD

     In large pan, combine shrimp shells with 3 pints water and bring to boil. Add one sliced lemon, ½ of 1 diced onion, and a pinch of black pepper. Simmer for 30 minutes, reducing liquid by half. Strain and set aside.
Preheat oven to 225 degrees Fahrenheit. Cook rice according to bag’s instructions. When cooked, open and gently flip with a fork. Apply cooking spray to a 9 inch rice ring mold (can use bundt pan, ovenproof bread loaf pan, or simply serve un-molded rice with less visual effect), place rice in vessel, and put in oven to bake for 20 minutes.
While boiling rice, melt 1 tbsp butter in large skillet or Dutch oven and add yellow onions, bell pepper, celery, garlic, and carrot, sautéing until onion translucent. Add capers, sweet basil, thyme, cloves, paprika, black pepper, salt, red pepper, bay leaf, and scallions and blend well. With spoon or spatula, move vegetable s to side of pan. In skillet’s empty place, melt 3 tbsp butter and evenly spread rice flour over melted butter, making sure all flour soaked. Cook as a very light roux for 5 minutes. Next, add 1 cup of shrimp stock and blend together with the roux and vegetables. Add diced tomatoes, tomato paste, juice of 2 lemons, wine, and brown sugar, blending well. Heat for 10 minutes to bring to soft boil.
Making sure shrimp are patted dry, add them to vegetables. Simmer, stirring occasionally, for 15 minutes, just so shrimp are cooked and some liquid evaporates.
Invert rice ring over serving platter and while holding them together, give them a gentle shake to release rice onto platter. Carefully spoon in Shrimp Creole into center until rice ring ½ full, then surround outer edge of rice ring with Shrimp Creole. This is to keep ring from breaking apart. Finish filling inside of ring to ¾ full. Keep remaining Shrimp Creole on warmer to re-serve those who manage with larger appetites.

Garnish rice ring with parsley, and present for all’s enjoyment.