Shrimp in Tasso Cream over Rice Cakes

4 servings
  • 1 teaspoon vegetable oil
  • 4 ounces tasso or spicy sausage, cut into small dice
  • 1/4 cup minced yellow onions
  • 1 teaspoon minced garlic
  • 1/2 cup shrimp or fish stock
  • 1 1/2 cups heavy cream
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons chopped green onions
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into pieces
  • Rice Cakes, recipe follows
  • 6 tablespoons chopped lightly toasted pecans, for garnish
  • 3 tablespoons chopped parsley leaves, for garnish
  • In a large saute pan, heat the oil over medium-high heat. Add the tasso and cook, stirring, for 1 minute. (If using sausage, cook until the fat is rendered and the sausage is browned, about 5 minutes.) Add the onions and garlic and cook, stirring, for 1 minute. Add the shrimp stock, bring to a boil and cook until reduced by half, 1 to 2 minutes. Add the cream and return to a boil. Lower the heat slightly and simmer until thickened and reduced by about 1/3 in volume, about 3 minutes. Add the shrimp and simmer, stirring occasionally, until pink and cooked through, about 3 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter a piece at a time and cook, stirring, until incorporated.

  • Remove from the heat and adjust the seasoning, to taste.

  • To serve, place 2 rice cakes on each of 4 plates. Divide the shrimp and tasso sauce among the cakes. Sprinkle each portion with chopped pecans and parsley, and serve immediately.

Rice Cakes:
  • 2 cups cold cooked medium or long-grain white rice

  • 2 large eggs, lightly beaten

  • 2 tablespoons minced green onions

  • 1 tablespoon chopped lightly toasted pecans

  • 2 teaspoons minced fresh parsley leaves

  • 1/2 teaspoon Essence, recipe follows

  • 1/2 cup all-purpose flour

  • 1/4 cup vegetable oil, for pan-frying

  • In a bowl, combine the rice, eggs, onions, pecans, parsley and 1/4 teaspoon of the Essence. Refrigerate until chilled, about 1 hour.

  • In a shallow dish combine the flour with the remaining 1/4 teaspoon of Essence.

  • Divide the rice into 8 portions of 1/4 cup each and form into patty shapes. Lightly coat on both sides in the flour.

  • In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the patties in batches, adding more oil as needed, and pan-fry until golden brown on both sides and warmed through, about 3 minutes per side, pressing down with a spatula to flatten slightly.

  • Remove and drain on paper towels. Serve hot, topped with the Shrimp in Tasso Cream.

  • Yield: 8 cakes

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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