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Nifty Shrimp and Rice Marty Flint Yield: 2 - 4 servings Stock 1/2 cup green shrimp 2 small onions, chopped 1/2 cup white wine Rice 1 cup rice 1 small onion, thinly sliced Clarified butter 20 oz. stock parsley 1 bay leaf thyme Shrimp 20 halved shrimp Clarified butter 1/4 cup marsala or vermouth 1/2 cup heavy cream 3 eggs cayenne pepper parsley Stock Mash shrimp with mortar and pestle. Put in pot with chopped onions. Pour in 1 pint water and 1/2 cup white wine. Simmer covered 1/2 hour. Rice Wash 1 cup rice and dry in warm oven. Cook a thinly sliced small onion in clarified butter and add rice. Add 20 oz. of stock, mix and top with a sprig of parsley, a bay leaf and some thyme. Bake at 450o for 18 minutes. Remove herbs. Shrimp Cook the halved shrimp in clarified butter until pink. Pour over them 1/4 cup marsala or vermouth. Let rest for 5 minutes off heat. Mix 1/2 cup cream with 3 eggs and pour over shrimp. Heat until eggs start to cook and pour over rice. Sprinkle with a little cayenne pepper and top with some small bunches of parsley. Note from Marty: I had no heavy cream and used instead 1/3 cup milk, a large dollop of sour cream and some lime juice. It was extraordinaire. |
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