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Sautéed Gulf White Shrimp with Jasmine Rice, Raisins and Spicy Shrimp Broth

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.

The recipe has come from Thomas Keller - Chef at "The Laundry" in Yountville, Napa Valley, CA.


32 each 15 - 20 shrimp, shelled and deveined (save the shells)
1/4 cup canola oil
Salt and pepper to taste
1/3 cup Raisin Rice, recipe follows
1/3 cup Shrimp Sauce, recipe follows

Raisin Rice:
1/3 cup raisins, plumped in stock
3/4 cup yellow onion, minced
2 Tblsp. canola oil
1 1/2 cup long grain rice
3 cups chicken stock
1 tsp. salt
1 tbsp. butter

Shrimp Stock:
All, shells from shrimp, rinsed
2 each Anaheim chiles, dried

1 cup mirepoix, to consist of:
1 carrot
1/4 stalk leek
3 sprigs parsley
1 shallot
1 clove garlic
1 quart water
1 1/2 cup heavy cream
1/2 cup yogurt


Searing Shrimp:
1) Season shrimp with salt and pepper.
2) Heat oil in a large sauté pan until hot.
3) Add shrimp one by one and cook for 1 minute on each side.
4) Remove, drain on paper towels, and keep warm.

Raisin Rice:
1) Saute onions in oil.
2) Add the rice, then the stock, (stirring well so the rice is well-coated in liquid).
3) Bring to a simmer.
4) Stir in raisins and salt.
5) Cover tightly and put in 325º oven for 20 minutes.
6) Remove lid, and stir in butter. Adjust seasonings as needed.
7) Keep warm.

Shrimp Sauce:
1) Add all the ingredients in a large pot.
2) Bring to a boil and reduce heat and simmer for 20 minutes.
3) Take off heat, and strain through a fine strainer and transfer to a clean pot.
4) Reduce the stock to 3/4 quart.
5) Add the raisins and plump in the hot stock.
6) When plump, strain the raisins out and add the rice.
7) Continue to reduce the stock until about 1/4 cup remains.
8) Whisk in the heavy cream and yogurt, and reduce to sauce consistency.

To Serve:
1) Place rice in center of plate.
2) Spoon the sauce around and arrange the shrimp over the rice.


Shirley Cline