Bright & Tangy Shrimp Rice Bake with a bit of Heat from the Creole Seasoning and the Holy Trinity Vegetables of Cajun Cooking with added diced Tomatoes & Garlic.
Servings: 4 portions
Equipment
- 1 Large Wok or Saucepan
- 1 Stick Blender & Jar for the Pimento Sauce
- 3 Bowls Vegetables, Rice Liquids, Shrimp
- 1 Casserole Tray with cover or use tin foil - 2 1/2 quarts or larger
- 1 Digital Scale to weigh the Shrimp
Ingredients
- 1 lb Large Shrimp - Raw and Deveined
Pimento Sauce
- 1/2 C Neutral Oil, Lemon Juice & Pimento Paste - each
- 2 Tbl Tomato Paste & Smoked Paprika - each
- 5 Cloves Garlic
Seafood Rice Bake
- 2 C Basmati - or Jasmine Rice
- 2 1/2 C Water
- 1/2 C Pimento Sauce - from above
- 1 C Onion - Diced
- 1 C Celery - Diced
- 1 C Green Bell Pepper - Diced
- 1 Tbl Creole or Cajun Seasoning
- 2 tsp Hondashi
Instructions
- Preheat the oven to 450 F. Combine Pimento Sauce ingredients together into a Glass Jar and blend with the Stick Blender. Set this aside for now. Into a large Bowl combine 2 1/2 C of Water, 1/2 C Pimento Sauce, 2 tsp of Hondashi & 1 Tbl Creole Seasoning for the Rice Bake Liquids. Set this aside. Wash & dice the Vegetables and set aside.
- Heat a large pan over medium heat with 2 Tbl of the Pimento Sauce, Add the Vegetables and cook until softened. Add 2 Cups of Rice and continue to cook for 1–2 minutes.Add the liquids for the Rice and bring to a boil over max heat. Empty the contents into a Casserole Dish, cover, and place into the oven to cook for 40–45 minutes.
- Remove the casserole from the oven and let rest for 20 minutes while still covered. Meanwhile, start preparing the Shrimp portion of the Dish.
- Place frozen shrimp into a bowl with cold water and let thaw for 10 minutes. Peel the Shrimp and save the shells.In a skillet over medium heat, add the remaining Pimento Sauce and cook for 5 minutes. Add the Shrimp in an even layer and continue to cook for 5 minutes, flipping them over halfway through.
- Fluff the Rice Bake and Pour the Shrimp & Sauce over the Rice and toss well again. Taste and add more Creole Seasoning if desired to mix into the Rice. Garnish with Parsley and bring the whole tray to the Table or Plate and then garnish with Parsley.