Shrimp Rice
Ingredients
Ingredients for cooking rice:
3 teaspoons safflower oil or vegetable oil
1 ½ Tablespoons Tellicherry Black Pepper Sauce
2 cups water
2 teaspoons salt
Ingredients for marinating shrimp:
1-3 Tablespoons Hurricane Mash
1 1/2 lbs shelled, de-veined shrimp
Ingredients for cooking shrimp:
1 Tablespoon butter
1 Tablespoons Tellicherry Black
1 Tablespoon safflower oil,
1 large onion, chopped
1 bell pepper chopped
1 red sweet pepper chopped
3 Tablespoons Peppermaster Sauce
¼ Cup lager beer
¼ Cup dry white wine
½ Pound (1 cup) cooked fresh or frozen peas
1 Tablespoon finely chopped fresh parsley leaves, for garnish
Directions
Directions for cooking rice:
In a heavy saucepan with a heavy lid, heat 3 teaspoons of the safflower oil over medium-high heat, then add Tellicherry sauce until sizzling, about 1 minute. Add the 2 cups water and bring to a boil. Add the rice and 2 teaspoons of salt. Stir, reduce the heat to medium-low, cover, and cook without stirring until the rice is done, about 15 minutes. Remove the lid, drizzle with 2 teaspoons of the safflower oil, and rake the top of the rice with a fork. Turn the heat off and cover for 10 minutes, then uncover and let cool.
Directions for cooking shrimp:
Marinate shrimp in Hurricane Mash for up to one hour before cooking.
In a skillet, add 1 tablespoon of butter and 1 tablespoon of Tellicherry Black and cook the shrimp, about 2 minutes. Remove shrimp and set aside.
Heat the safflower oil over medium-high heat, stirring in the garlic, onion, bell pepper, and Peppermaster Sauces, stirring gently until the liquid evaporates, about 5 minutes. Continuing to stir, add the beer and bring to a boil. Add the white wine and cooked rice. Stir gently until the rice takes on a uniform color from the other ingredients. Push the shrimp and cooked peas into the rice once it has been blended and coloured, stirring ever so slightly, then simmer without stirring over medium-low heat until the rice dries and the shrimp are hot, about 5 minutes. Sprinkle the top with parsley and serve with Tex-Mex Cornbread or flatbreads.
Ingredients for cooking rice:
3 teaspoons safflower oil or vegetable oil
1 ½ Tablespoons Tellicherry Black Pepper Sauce
2 cups water
2 teaspoons salt
Ingredients for marinating shrimp:
1-3 Tablespoons Hurricane Mash
1 1/2 lbs shelled, de-veined shrimp
Ingredients for cooking shrimp:
1 Tablespoon butter
1 Tablespoons Tellicherry Black
1 Tablespoon safflower oil,
1 large onion, chopped
1 bell pepper chopped
1 red sweet pepper chopped
3 Tablespoons Peppermaster Sauce
¼ Cup lager beer
¼ Cup dry white wine
½ Pound (1 cup) cooked fresh or frozen peas
1 Tablespoon finely chopped fresh parsley leaves, for garnish
Directions
Directions for cooking rice:
In a heavy saucepan with a heavy lid, heat 3 teaspoons of the safflower oil over medium-high heat, then add Tellicherry sauce until sizzling, about 1 minute. Add the 2 cups water and bring to a boil. Add the rice and 2 teaspoons of salt. Stir, reduce the heat to medium-low, cover, and cook without stirring until the rice is done, about 15 minutes. Remove the lid, drizzle with 2 teaspoons of the safflower oil, and rake the top of the rice with a fork. Turn the heat off and cover for 10 minutes, then uncover and let cool.
Directions for cooking shrimp:
Marinate shrimp in Hurricane Mash for up to one hour before cooking.
In a skillet, add 1 tablespoon of butter and 1 tablespoon of Tellicherry Black and cook the shrimp, about 2 minutes. Remove shrimp and set aside.
Heat the safflower oil over medium-high heat, stirring in the garlic, onion, bell pepper, and Peppermaster Sauces, stirring gently until the liquid evaporates, about 5 minutes. Continuing to stir, add the beer and bring to a boil. Add the white wine and cooked rice. Stir gently until the rice takes on a uniform color from the other ingredients. Push the shrimp and cooked peas into the rice once it has been blended and coloured, stirring ever so slightly, then simmer without stirring over medium-low heat until the rice dries and the shrimp are hot, about 5 minutes. Sprinkle the top with parsley and serve with Tex-Mex Cornbread or flatbreads.
