Courtesy of Tatiana
Delicious and juicy shrimp served with perfectly fluffy rice and a rich sauce, what could be better?
In a fine-mesh strainer, rinse the rice under cold running water for 1-2 minutes, swirling it gently with your hand. This removes excess starch that can make the rice sticky. Continue rinsing until the water runs mostly clear.
Toast the rice
In a medium saucepan, heat the neutral oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring frequently. This step helps to toast the rice slightly, enhancing its flavor and texture.
Season and bring to a boil
Add the chicken stock, thyme sprigs, bay leaf, and salt to the saucepan. Stir to combine and bring the mixture to a boil over medium-high heat.
Reduce heat and simmer
Once boiling, reduce the heat to low, cover the pan tightly with a lid, and simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is cooked through.
Rest and fluff
After simmering, remove the pan from the heat and let it sit undisturbed for 5 minutes with the lid still on. This allows the steam to finish cooking the rice and creates a fluffier texture.
Fluff and serve
Use a fork to gently fluff the rice, separating the grains. Season with additional salt to taste, if desired. Serve the perfectly steamed rice hot with your favorite dishes.
Peel and devein the shrimp, keeping the tail and head on then season shrimp generously to taste with salt and house spice.
Sear the shrimp
Heat a large pan over medium-high heat. Add 2 tablespoons canola oil and, when it shimmers, add the shrimp in a single layer. Sear the shrimp on both sides, 1 to 2 minutes total—it should be about halfway cooked. Remove from pan and set aside.
Build the shrimp base
In the same pan, sauté garlic, onion, celery, and bell pepper until translucent, about 5 minutes, adding more oil if needed. Add 1 tablespoon house spice, dried oregano, bay leaf, thyme, beer, orange juice, wine, stock, and Worcestershire sauce. Increase heat to a brisk simmer and cook, stirring often, until nearly dry.
When about 80% dry, return the shrimp to the pan and toss to coat. Continue to cook until liquid is evaporated, then remove the thyme and bay leaf.
Remove shrimp from heat and add the cold butter a cube at a time, stirring constantly, until emulsified. Season to taste with salt, Creole seasoning, and lemon juice, sprinkle with chives, and serve immediately with steamed white rice and/or toasted bread.
