Creamy Shrimp & Rice

Yields: 3-4 servings
Time: 10 minute prep, 15-20 minute cook

This shrimp and rice is my creamy ode to the classic shrimp and grits. The familiar Creole flavors are still present with just a bit more textural contrast from the addition of crunchy celery and chewy basmati rice. If you’re not a fan of shrimp, this recipe would be great with chicken, andouille sausage, or even pan-fried tofu! Taste seasonings frequently as you go and adjust heat levels to your liking. Spicy, creamy, and indulgent, this shrimp is comfort in a bowl!

Ingredients:

• 1 cup basmati rice

• 1lb. large shrimp, peeled & deveined

• Kosher salt

• Black pepper

• Chili powder

• Cumin

• Onion powder

• Garlic powder

• Smoked paprika

• Cayenne pepper

• Dried oregano

• Olive oil

• Duck fat (or butter)

• Chopped celery

• 2-3 garlic cloves

• All-purpose flour

• Chicken stock (homemade preferred)

• Half & half, room temp

• Parsley

Directions

Step One:

Wash rice thoroughly until water runs clear. Bring 1.5 cups of water to a boil, stir in rice. Reduce heat to low, cover, and cook 15 minutes. After 15 minutes, remove from heat and keep covered another 5 mins. Fluff with a fork and lightly season with kosher salt. Keep warm.

Step Two:

Coat shrimp lightly with olive oil. Season with about 1 teaspoon each of kosher salt, black pepper, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, and dried oregano. Let sit 5-10 minutes.

Step Three:

Heat 2-3 tablespoons of duck fat in a large skillet over medium-high heat. Add 1/2 cup chopped celery and sauté 5-7 minutes until slightly softened. Stir in minced garlic and shrimp, cook for about 1 minute. Remove shrimp and set aside.

Step Four:

If skillet seems dry, add a few tablespoons of olive oil and warm through. Sprinkle flour evenly across skillet and whisk until mixture starts to thicken slightly and looks paste-like.

Step Five:

Slowly whisk in about a cup each of room temperature chicken stock and half & half. Bring to a low boil and simmer until mixture is thick, creamy, and slightly reduced. You can always thin with more stock if mixture gets too thick.

Taste and adjust seasonings if needed.

Step Six:

Return shrimp to pan and sprinkle with a handful of freshly chopped parsley. Heat until shrimp is warmed through, about 1-2 minutes.

Step Seven:

Serve shrimp over a heaping pile of hot basmati rice. Sprinkle with more chopped parsley and enjoy!