Shrimp Piquant and Perfect Steamed Rice

A number of years ago I used to watch Justin Wilson's Louisiana cooking shows almost as fervently as I did Jeff Smith's The Frugal Gourmet on PBS-owned WTTW in Chicago on Saturdays. I have used many of Justin's recipes over the years, but this shrimp recipe was a keeper and is quick to cook, with some prep time!

You will need to start with a basic roux; 1/4 cup of peanut oil and about 1/4 c of flour. Some people use clarified unsalted butter in place of the oil, or a combination of oil and butter. Heat the oil and add the flour a little at a time, stirring until it is smooth. If you want a thicker roux add more flour. Continue to cook and stir until the roux is a dark brown and add the following, vegetables first:

1 c onions, chopped
1 c green pepper, chopped
1 clove garlic, chopped
1 small can tomato sauce
1/2 c water (**if you have the shrimp shells you can boil them and drain this water into the preparation in place of plain water for even more flavor**)
1/2 c white wine
1 tsp Worcestershire sauce
1 tsp bitters
dash salt and black pepper (you can use cayenne for more heat)
1 tsp hot sauce
2-3 lbs of shelled, deveined shrimp
Sliced green onion for garnish

Saute the vegetables in the roux until the onions are clear, stirring regularly. Add the liquids, season and bring to a boil. Reduce heat and add the shrimp. Cook until the shrimp are pink and remove from the heat, covered. Serve this immediately over steamed rice (see below) with your favorite glass of white wine for an awesome feast for the taste buds!

Perfect Steamed Rice

No need to buy a rice cooker! This is a fool proof method and does not make a gooey mess!

3/4 cup long-grain white rice
1/1/4 cup water

If you need more you can double these portions. What you are looking for is to cover the rice in about an inch or water, or one finger digit. Put the dry rice in strainer and rinse until the water runs clear underneath. Drain well and put in a heavy lidded pot with the measured water. Bring to a boil. Continue boiling until most of the surface liquid has evaporated, about 15 minutes. The rice should have small indentations, like craters. At this point turn the heat down as low as you can and cover with the lid another 15 minutes. No need to "fluff" it. Just turn off the heat and let set about 5 minutes before serving.