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See below ingredients and instructions of the recipe
1 3/4 lb Small shrimp (see notes)
2 tb Unsalted butter
1 tb Vegetable oil
1/2 c Canned tomato sauce
3 tb Onions, chopped very fine
2 1/2 tb Green bell peppers, chopped
2 tb Celery, chopped very fine
1 ts Minced garlic
1 ts Salt
1 ts White pepper
1 ts Dried thyme leaves
1/2 ts Ground cayenne pepper
1 1/2 c Basic shrimp stock
1/2 c Heavy cream
3 1/2 c Basic cooked rice
3/4 c Green onions finely chopped
1 c Packed, lump crabmeat (1/2lb
NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp
with shells and substitute other seafood ingredients for the heads in
making the seafood stock. Peel the shrimp and use the heads and
shells to make the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery, garlic, salt,
white pepper, thyme and cayenne pepper; saute over medium heat 5
minutes, stirring frequently. Add the stock and continue cooking over
high heat for 10 minutes, stirring occasionally. Stir in the rice,
green onions and crabmeat, keeping the lumps of crabmeat intact as
much as possible. Heat through and serve immediately. From Paul
Prudhomme's Louisiana Kitchen
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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