Claudius’s Louisiana Stir-Fry Shrimp

LA Stir-Fry Shrimp

When Shreveport native Claudius Whitmeyer’s wife told him it was his turn to cook, he began at the barbecue pit, eventually moving on to one-pot meals. He graduated to gumbos soon enough and later came up with this clever stir-fry. Dubbed a home run by his family, the dish comes together quickly if you have some leftover rice, and Claudius’s wife, Glynda, calls it “spicy but not too spicy.”

Claudius’s Louisiana Stir-Fry Shrimp
Makes 2 servings
  • 3 tablespoons flour
  • 1 teaspoon celery flakes
  • ½ teaspoon Creole seasoning
  • ½ teaspoon garlic powder
  • ½ pound small Louisiana shrimp, peeled, rinsed, and patted dry
  • 3½ tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup sliced purple onion
  • 1 large clove garlic, sliced thin
  • 5 green onions, chopped about ¼ -inch (green ends only)
  • 1 rib celery, chopped about ¼ -inch
  • 2 mini carrots, julienned
  • Chicken, shrimp, or seafood broth, as needed for deglazing
  • 3 cups cooked rice*
  1. Preheat oven to 200º. Combine first 4 ingredients in a mixing bowl. Toss shrimp in flour mixture to lightly coat.
  2. 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.
  3. 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.
  4. 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.



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