MAKES 2 SERVINGS
Courtesy of Claudius Whitmeyer, Shreveport
Printed in August/September 2012

• 3 tablespoons flour
• 1 teaspoon celery flakes
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 31/2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup sliced purple onion
• 1/2 pound small Louisiana shrimp, peeled,
• rinsed, and patted dry
• 5 green onions, chopped about 1/4-inch
• (green ends only)
• 1 rib celery, chopped about 1/4-inch
• 2 mini carrots, julienned
• Chicken, shrimp, or seafood broth,
• as needed for deglazing
• 3 cups cooked rice*

Preheat oven to 200º. Combine first 4 ingredients in

a mixing bowl. Toss shrimp in flour mixture to lightly

coat.

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

shrimp mixture.

*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