Lemon & Chili Shrimp w/ Shallot Vinaigrette & Wild Rice Jambalaya

Lemon & Chili Shrimp w/ Shallot Vinaigrette & Wild Rice Jambalaya | 1 Comment
From Seafood Gumbo, Aired on Fri 5/29
Chef Jeff Henderson, Jambalaya
Instructions

Lemon & Chili Seared Shrimp w/ Shallot Vinaigrette & Wild Rice Jambalaya

Recipe provided by Commander’s Palace

Ingredients

For the Jambalaya:

  • ½ cup each wild rice, cooked al dente
  • 8 ounces Andouille sausage, diced
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • ¼ cup diced green bell pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup green onions, thinly sliced
  • 1 tablespoons fresh thyme, picked and chopped
  • 4 bay leaves
  • 1 ½ tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • 1 splash of Crystal Hot Sauce
  • 1 splash of Worcestershire Sauce
  • Creole seasoning to taste
  • Shrimp Stock as needed (no more than a quart)

Method

-      Place a large sauce pot or wok over medium-high heat

-      Melt the butter, add the garlic, cook until almost brown

-      Add the onion and andouille, continuing to cook until translucent, then add the celery, bell pepper, bay leaf and thyme, cooking until vegetables are tender

-      Add the rice, tomatoes, hot sauce and Worcestershire, and add shrimp stock to bring the rice to jambalaya consistency and the rice is hot through

-      Add the green onions and season with the creole seasoning

-      Reserve

-      For the vinaigrette

For the Roasted Shallot Vinaigrette

  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1cup extra-virgin olive oil, divided
  • 1 sprig of rosemary
  • 1/3 cup Cane vinegar
  • ½ teaspoon salt
  • Freshly ground black pepper to taste

Method

-      Preheat oven to 400-degrees

-      Toss together shallots, garlic and ½ cup olive oil

-      Spread on a baking pan

-      Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized

-      Drain shallots, reserving oil in a measuring cup

-      Add enough additional oil to measure 2/3 cup

-      Place shallots, rosemary and vinegar in a food processor

-      While machine is running, slowly drizzle in reserved oil

-      Add salt and pepper

-      Reserve

For the Shrimp

  • 24 1/15 Wild American Gulf Shrimp, peeled and veined
  • 1 cup soybean oil
  • 8 basil leaves
  • 2 tablespoons fresh thyme, picked and chopped
  • 2 tablespoons fresh parsley, picked and chopped
  • 2 tablespoons fresh garlic, minced
  • 3 tablespoons kosher salt
  • 2 tablespoons red chili flakes
  • 4 tablespoons fresh lemon zest
  • 1 tablespoon freshly ground black pepper

Method

-      Place the oil and herbs into a Blender, pulse until smooth

-      Pour over shrimp in a large stainless steel bowl, add rest of seasonings

-      Sear the shrimp quickly in a cast iron pan to medium well, reserve

-      To plate, divide the jambalaya onto four plates, line six shrimp on each, drizzle the shrimp and the plate with the vinaigrette

Ingredients
  • ½ cup each wild rice, cooked al dente
  • 8 ounces Andouille sausage, diced
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • ¼ cup diced green bell pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup green onions, thinly sliced
  • 1 tablespoons fresh thyme, picked and chopped
  • 4 bay leaves
  • 1 ½ tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • 1 splash of Crystal Hot Sauce
  • 1 splash of Worcestershire Sauce
  • Creole seasoning to taste
  • Shrimp Stock as needed (no more than a quart)
  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1 cup extra-virgin olive oil, divided
  • 1 sprig of rosemary
  • 1/3 cup Cane vinegar
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 24 1/15 Wild American Gulf Shrimp, peeled and veined
  • 1 cup soybean oil
  • 8 basil leaves
  • 2 tablespoons fresh thyme, picked and chopped
  • 2 tablespoons fresh parsley, picked and chopped
  • 2 tablespoons fresh garlic, minced
  • 3 tablespoons kosher salt
  • 2 tablespoons red chili flakes
  • 4 tablespoons fresh lemon zest
  • 1 tablespoon freshly ground black pepper

Comments

Hey, loved the show today. When I checked on the recipe, Lemon & Chili Shrimp w/ Shallot Vinaigrette & Wild Rice Jambalaya, I remembered some other grains which were used but the first ingredient called for • ½ cup EACH wild rice, cooked al dente. Weren't there some other ingredients, red rice and quinoa, maybe? Thanks, Mary

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