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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Recipes with Rice Creole |
Directions: Bring the water to a boil in a saucepan. Add salt to taste and rice and return to a boil. Cook over high heat for 17 minutes.
Drain the rice in a colander, run hot water over it, and drain again.
Place the rice in a serving dish, and toss in the butter, pepper, salt (if necessary), and lemon juice. Stir gently until the grains are well-coated.
Ingredients:
6 Cup(s) water
1 1/2 rice
2 Tablespoon(s) unsalted butter
1/16 Cup(s) fresh lemon juice
1 freshly ground pepper |
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Shrimp Sauteed with Pernod
4 Tablespoon(s) unsalted butter
2 medium-size shrimp, shelled and deveined
3 chopped shallots
3 pernod
16 Tablespoon(s) heavy cream
1 salt
1 freshly ground pepper,to taste
3 Dash(s) tabasco
4 Tablespoon(s) fresh parsley,finely chopped |
Directions:
Melt the butter in a frying pan over high heat. Add the shrimp and shallots and cook briefly, stirring, until the shrimp turn pink, about 2 minutes. Add the Pernod and stir in quickly. Remove the shrimp from the pan with a slotted spoon to a warm serving dish.
Add the cream to the pan and reduce over high heat for about 2 minutes. Season with salt and pepper and Tabasco sauce. Return the shrimp to the pan just long enough to heat them. Transfer everything to a warm serving dish, sprinkle with parsley and serve immediately with rice.
(May substitute scallions for shallots.)
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