Shrimp in Tasso Cream over Rice Cakes
- 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.
Yield: 8 cakesEssence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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.
Recipe courtesy of Rachael Ray