Thursday, August 30, 2012

The Supreme Plate Creole Shrimp & Rice

·       1 TBS unsalted butter
·       2 TBS extra-virgin olive oil
·       3 cloves garlic, minced
·       1 tsp Lemon Juice
·       2 tsp Supreme Plate Seasoning (recipe follows)
·       1 lb jumbo shrimp, peeled and deveined, tails left on
·       Kosher salt and freshly ground pepper
·       4 plum or cherry tomatoes, chopped
·       2 bunches scallions, chopped (whites removed)
·       3 cups cooked white rice
·       3 TBS chopped fresh parsley
·       Lemon wedges, for serving (optional)

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute.
Add the Supreme Plate seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute.
Season with Kosher salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute.
Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes.
Stir in the parsley and serve with lemon, if desired.

The Supreme Plate Seasoning –
(This seasoning goes good on beef, chicken / turkey, pork, seafood & vegetables)
2 1/2 TBS                   Paprika
2 TBS                          Kosher Salt
2 TBS                        Garlic Powder
1 TBS                        Black Pepper
1 TBS                        Onion Powder
1 TBS                         Cayenne Pepper
1 TBS                         Dried Oregano
1 TBS                        Dried Thyme
¼ TBS                        Brown Sugar
1 tsp                        Dark Chili Powder
Combine all ingredients thoroughly.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

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