shrimp creole and $20,000 rice pilaf

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(from Bon Appetit, Y'All by Virginia Willis) 

1 1/2 pounds large shrimp (21/25 count) peeled and deviened

Coarse salt and freshly ground black pepper

1/2 cup canola oil

1 onion, preferably Vidalia, chopped

3 stalks celery, chopped

4 cloves garlic, very finely chopped

1 (6 ounce) can tomato paste

1 (8 ounce) can tomato sauce

1 teaspoon sugar

2 cups water, plus more if needed

pinch of cayenne pepper

4 green onions, white and green parts, chopped, for garnish

$20,000 Rice Pilaf, for accompaniment (recipe follows)

Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.

In a heavy bottomed skillet, heat the oil over medium-high heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve over the rice pilaf.      Serves 4 to 6

$20,000 Rice Pilaf

(from Bon Appetit, Y'all by Virginia Willis)

{printable recipe}

2 tablespoons unsalted butter

1 small shallot, chopped

2 cups long grain white rice (such as Carolina Gold, jasmine, or basmati)

coarse salt and freshly ground black pepper

3 cups homemade chicken stock or low-fat, reduced-sodium chicken broth or water

2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 350*F. In a large, oven proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes. 

Add the rice and stir to combine. Cook stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the broth and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving. Serves 4 to 6.

bon appetit!