In The Kitchen: Pan Grilled Shrimp with Brown Rice Pilaf
Pan-Grilled Shrimp with Brown Rice Pilaf from Lee Ashwood, Joseph's Catering
1 T olive oil 1/4 c pecans 1/2 white onion, julienne 2 cloves garlic, minced 2 c finely julienne vegetables in season (carrots, squash, green onions, red peppers, whatever else you like) 4 c cooked brown rice Tamari to taste, about 2 teaspoons
Into hot skillet, add a small amount of olive oil, add pecans, onions, garlic and julienne vegetables. When vegetables are soft, add cooked rice. Stir to heat through. To plate: arrange ring mold onto plate, pack with rice pilaf and vegetables, carefully remove mold.
Allow 7 shrimp per serving. Rub shrimp with *Rustic Rub. Heat saute' pan over high heat, add a small amount of olive oil and add shrimp. Quickly saute' shrimp until no longer pink and clear.
Plate shrimp over Brown Rice Pilaf. Serve immediately
6 T paprika 3 T cayenne 5 T freshly ground black pepper 6 T garlic powder 3 T onion powder 6 T salt 2 1/2 T dried oregano 2 1/2 T dried thyme
Combine all ingredients. Blend well. (from Emeril Lagase's "Louisiana Real & Rustic".)
Saturday, July 26 2014 2:09 PM EDT2014-07-26 18:09:07 GMT
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