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 Emeril Lagasse, 2003
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray