Directions:
- 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):
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 836.6 Kcal (3503 kJ) | ||
| Calories from fat | 622.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.19g | 106% | |
|---|---|---|---|
| Cholesterol | 159.83mg | 53% | |
| Sodium | 1946.18mg | 81% | |
| Potassium | 279.77mg | 6% | |
| Total Carbs | 45.57g | 15% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 14.85g | 30% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 106mg | 11% | |
| Amount Per 100 g | |||
| Calories | 320.65 Kcal (1342 kJ) | ||
| Calories from fat | 238.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.52g | 106% | |
|---|---|---|---|
| Cholesterol | 61.26mg | 53% | |
| Sodium | 745.93mg | 81% | |
| Potassium | 107.23mg | 6% | |
| Total Carbs | 17.47g | 15% | |
| Sugars | 0.42g | 4% | |
| Dietary Fiber | 1.6g | 17% | |
| Protein | 5.69g | 30% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 0.9mg | 13% | |
| Calcium | 40.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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