Ingredients
Spicy Shrimp | Serves 24
- 60 ml (175 milliliters) Vegetable oil
- 325 ml (1 liter) Julienne onion
- 1 kg (3 kilogram) Shrimp, peeled, deveined (26/30) count
- 375 ml (1 1/10 liter) Prepared thick chili sauce
- 625 ml (1 9/10 liters) Shrimp or chicken stock
- 60 ml (175 milliliters) Club House Signature blends CajunCajun Seasoning560 GR
Dirty Rice | Serves 24
- 125 ml (375 milliliters) Unsalted butter
- 250 ml (750 milliliters) Diced onion
- 250 ml (750 milliliters) Diced celery
- 250 ml (750 milliliters) Diced green bell pepper
- 15 ml (45 milliliters) Prepared minced garlic in oil
- 500 g (1 1/2 kilogram) Chicken liver, cooked finely chopped
- 750 ml (2 1/4 liters) Chicken stock
- 60 ml (175 milliliters) Club House Signature blends CajunCajun Seasoning560 GR
- 2 liters (6 liters) Cooked white rice
Procedure
- For Spicy Shrimp: In large sauté pan, heat vegetable oil over medium heat. Add onion and sauté for 5 minutes. Stir in chili sauce, stock and Club House Cajun seasoning. Bring to a boil over medium heat. Simmer 2-3 minutes.
- For Dirty Rice: In large sauté pan melt butter over medium heat. Add onion celery and bell peppers. Sauté for 5 minutes. Add garlic and sauté 2 minutes more. Add liver stock and Cajun Seasoning. Bring to a boil. Reduce liquid by half stirring frequently. Stir in cooked rice and incorporate well. Keep hot. Plating Instructions:To serve place 300 mL Dirty Rice in bottom of bowl. Top with 8 shrimp and 125 mL sauce. Garnish with Parsley Flakes.
CHEF's TIP!
Butterfly the shrimp for greater plate coverage.
- Recipe type: Fish Seafood
