Each month “Louisiana Cookin'” chooses a recipe from a reader to include in the magazine. In the August/September 2012 issue this one from Claudius Whitmeyer was featured in reader’s recipe


One thing I always have in the freezer is shrimp. Not hard to believe since shrimp is my fave seafood. Usually Louisiana Shrimp and wild caught. They have the best flavor. I cook with shrimp year round. Only the type of dish changes with the season depending on whether we want something filling and warming or light and fresh. THIS dish fits that light and fresh category.

    3 tablespoons flour
    1 teaspoon celery flakes
    1/2 teaspoon Creole seasoning {I used Tony’s}
    1/2 teaspoon garlic powder
    1/2 pound small Louisiana shrimp, peeled, rinsed, and patted dry
    3 1/2 tablespoons olive oil
    1 tablespoon butter
    1/2 cup sliced purple onion
    1 large dove garlic, sliced thin
    5 green onions, chopped about 1/4-inch (green ends only)
    1 rib celery, chopped about %-inch
    2 mini carrots, julienned
    Chicken, shrimp, or seafood broth, as needed for deglazing
    3 cups cold precooked rice

Preheat oven to 200°. 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, saute 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/onion mixture.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.