Shrimp Conquistador

Posted by francis keyser Monday, February 1, 2010
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 2 hours
Cook time: 10-15 min.
Difficulty: 2

I cooked this meal for my parents about 4 or 5 months ago. I made some notes and tossed them into my cubbyhole. After the move to the new place my notes turned up, Zo saw them and said, "That looks good! Are you going to make it for me?" So after taking off almost 3 months from cooking I said, "Sure thing!" Man oh man I should have done some little dishes before making this! I've lost my cooking groove! I do not feel as confident of my meals, some of my timing is a little off and it does not help that I'm in a new kitchen. Usually I can manage a few sauce pans and skillets while chopping on the cutting board but not last night. I made one monster of a mess! I got the shrimp broth going, started to chop up this and that while getting everything ready for the rice. Turned around and the shrimp broth was boiling over, carrying shrimp shells all over and under the stove. I don't know about you but one of the worst smells I can think of is rotting seafood! After I do anything with fish, shrimp, lobster or crab, I put the shells into a Ziploc and through it in the freezer until garbage day. I only had to make the mistake of throwing away seafood once! So now I was cleaning as I tried to finish up cooking. I was really glad that Zo and I had both finished sealing the grout in the kitchen because I could just imagine the shrimp broth soaking into the grout and our kitchen perpetually smelling like a Fisherman's Pier. I finally got it all cleaned up then Plop! I tossed the shrimp into the frying pan or rather tried to, missed and dumped them all over the counter top... So back to cleaning before I was able to finished up dinner. I am just glad I didn't hurt myself cooking!

Ingredients:
Shrimp
1 lb large shrimp (pealed, save shells)
2 small green onions (chopped)
2 cloves garlic (minced)
1 tbsp Cajun white wine mustard (Creole Mustard can be substituted)
2 tsp lemon juice
1 1/2 tsp Sriracha sauce
2 bay leaves (mortared)
1 tsp fresh oregano (diced)
1/2 tsp essence
fresh crack pepper medley (to taste)
1 1/2 tsp extra virgin olive oil

Rice
4 servings of white long grain rice
2 cups shrimp broth (recipe below)
2 tsp fresh chives (diced)
1 1/2 tsp fresh tarragon (diced)
1 tbsp balsamic vinegar
1 tbsp Brummel and brown (unsalted butter can be substituted)
garlic salt (to taste)
fresh crack pepper medley (to taste)

Shrimp
Place peeled shrimp into a sealable container or Ziploc with all ingredients except garlic. Mix together well and sit in refrigerator to marinate for 1 and a half to 2 hours.

Rice
Take the shrimp shells and tail and place in a small sauce pan with 2 cups of water. bring shells to a rolling boil for 3 minutes and then turn heat off. Let sit and cool. Once cooled, strain shrimp broth into a measuring cup (there might be a little less than 2 cups that is OK.) Use this to cook your rice in. If your rice package calls for more liquid than 2 cups of water (with which you will be substituting shrimp broth) just add extra water to the shrimp broth until the needed amount of liquid is reached.

About 10 minutes before you star cooking your shrimp prepare your rice according the the directions on the package (except use shrimp broth for the water.) After your rice is ready stir in salt, pepper, Brummel and brown, tarragon, chives and vinegar to the rice 2 minutes before serving meal.

Shrimp continued
In a medium skillet add 1 1/2 tsp olive oil and heat over medium heat. Add the garlic and saute for 4-5 minutes. Add the shrimp mixture to the skillet, cooking for 6-8 minutes (flipping half way through) or until the shrimp are cooked through and opaque .

Serve while still hot!

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