In The Kitchen: Pan Grilled Shrimp with Brown Rice Pilaf - | Lufkin and Nacogdoches, Texas


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

*"Rustic Rub"

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".) 

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