MAKES 2 SERVINGS
Courtesy of Claudius Whitmeyer, Shreveport
Printed in August/September 2012
Preheat oven to 200º. Combine first 4 ingredients in
a mixing bowl. Toss shrimp in flour mixture to lightly
In a large skillet, heat olive oil and butter over
medium heat, and add purple onion. Cook until almost
brown, then add garlic. After about 2 minutes, remove
onions and garlic from pan and set aside.
In same skillet, sauté shrimp, turning only once.
When just done, combine shrimp with onions and
garlic, and place in warm oven. In same skillet, cook
green onion, celery, and carrots about 2 minutes.
Deglaze skillet with a small amount of broth. Add rice
to vegetable mixture, and heat everything through.
Mound a serving of rice on each plate, and top with
*Cook’s Note: Rice should be prepared in advance,
even a day ahead. Claudius recommends cooking the
rice in equal parts water and chicken broth.
Photography by Will Dickey