Sugar Cane Shrimp
The Back Story
Sugar Cane Shrimp with Crystal Glaze and Calas Rice Cakes
Provided by the Ormond Plantation
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
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
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.
Meet the Guest Stars
Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)