Sugar Cane Shrimp with Crystal Glaze and Calas Rice Cakes

Sugar Cane Shrimp with Crystal Glaze and Calas Rice Cakes | 0 Comments
From Sugar Cane Shrimp, Aired on Tue 4/19
Chef Jeff Henderson,
Instructions

Sugar Cane Shrimp with Crystal Glaze 

1 Teaspoon Butter

1 Tablespoon Diced Onion

2 Tablespoons Diced Tasso

1 Cup Flour

2 Tablespoons Baking Powder

2 Cups Long Grain White Rice, cooked

2 Eggs

½ Cup Milk

½ teaspoon Salt

½ teaspoon Black Pepper

1 Tablespoon Canola Oil for sautéing

In sauce pan, melt butter.  Saute’ onion and tasso.  Add rice.  Set aside, let cool.

In mixing bowl, mix flour, baking powder, salt and pepper.  In another bowl, mix eggs, milk, add to flour then add rice mix.  Let sit for about an hour.

In skillet heat oil.  Mix into small cakes.  Brown lightly on both sides, keep warm.

Note:  Creole street vendors would sell rice cakes dusted with sugar, from a large basket on their head

1 Pound 21-25 Fresh Shrimp

1 Teaspoon Creole Seasonings

1 Teaspoon Pecan Oil

1 Cup of Shrimp Stock

½ Cup of Steens Cane Syrup

¼ Cup of Crystal Hot Sauce

1 Teaspoon of Crystal Worcestershire

Juice of 1 Lemon

Pinch of Salt

4 ounces of Butter, softened

Peel shrimp, use shells to make stock, reduce to slightly thickened.  Season shrimp with creole

seasonings.

In skillet heat pecan oil, sear shrimp until just pink.  Add cane syrup to coat, deglaze with shrimp stock.  Add Hot Sauce and Worcestershire, lemon and salt.  Reduce heat.  Add butter, stirring to dissolve.

To serve – Arrange rice cakes on plate.  Spoon sauce on top.  Garnish with flash fried greens. 

 

Ingredients
  • 1 Teaspoon Butter
  • 1 Tablespoon Diced Onion
  • 2 Tablespoons Diced Tasso
  • 1 Cup Flour
  • 2 Tablespoons Baking Powder
  • 2 Cups Long Grain White Rice, cooked
  • 2 Eggs
  • ½ Cup Milk
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 Tablespoon Canola Oil for sautéing
  • 1 Pound 21-25 Fresh Shrimp
  • 1 Teaspoon Creole Seasonings
  • 1 Teaspoon Pecan Oil
  • 1 Cup of Shrimp Stock
  • ½ Cup of Steens Cane Syrup
  • ¼ Cup of Crystal Hot Sauce
  • 1 Teaspoon of Crystal Worcestershire
  • Juice of 1 Lemon
  • Pinch of Salt
  • 4 ounces of Butter, softened

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