Tuesday, April 20, 2010

new orleans-style shrimp... 30 minutes

the goods:

1 and 1/2 cups long-grain white rice
2 tablespoons unsalted butter
1 large celery stalk, diced small
1 small bunch scallions, white and green parts separated and thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons Creole seasoning
/2 cup Worcestershire sauce
1 large lemon, sliced into 1/4-inch-thick rounds
1 and 1/2 pounds shell-on extra-large shrimp, deveined

In a medium saucepan, bring 2 and 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.

Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes.

Add scallion greens and cook 1 minute more.

Serve shrimp over rice.

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