Shrimp in Tasso Cream over Rice Cakes (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. Remove from the heat and adjust the seasoning, to taste.
3. 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.
4. Rice Cakes:
5. 2 cups cold cooked medium or long-grain white rice
6. 2 large eggs, lightly beaten
7. 2 tablespoons minced green onions
8. 1 tablespoon chopped lightly toasted pecans
9. 2 teaspoons minced fresh parsley leaves
10. 1/2 teaspoon Essence, recipe follows
11. 1/2 cup all-purpose flour
12. 1/4 cup vegetable oil, for pan-frying
13. In a bowl, combine the rice, eggs, onions, pecans, parsley and 1/4 teaspoon of the Essence. Refrigerate until chilled, about 1 hour.
14. In a shallow dish combine the flour with the remaining 1/4 teaspoon of Essence.
15. Divide the rice into 8 portions of 1/4 cup each and form into patty shapes. Lightly coat on both sides in the flour.
16. 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.
17. Remove and drain on paper towels. Serve hot, topped with the Shrimp in Tasso Cream.
18. Yield: 8 cakes
19. Essence (Emeril's Creole Seasoning):
20. 2 1/2 tablespoons paprika
21. 2 tablespoons salt
22. 2 tablespoons garlic powder
23. 1 tablespoon black pepper
24. 1 tablespoon onion powder
25. 1 tablespoon cayenne pepper
26. 1 tablespoon dried leaf oregano
27. 1 tablespoon dried thyme
28. Combine all ingredients thoroughly and store in an airtight jar or container.
29. Yield: about 2/3 cup
30. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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