Seafood Dirty Rice
Yield
6 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
shrimp
small |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
tomato sauce
canned |
|
| 3 | tablespoons |
onions
chopped very fine |
|
| 2 ½ | tablespoons |
green bell peppers
chopped |
|
| 2 | tablespoons |
celery
chopped very fine |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
white pepper
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| 1 ½ | cups |
basic shrimp stock
|
* |
| ½ | cup |
heavy whipping cream
|
|
| 3 ½ | cups |
rice, cooked
basic |
|
| ¾ | cup |
scallions, spring or green onions
finely chopped |
|
| 1 | cup |
crab meat
packed, lump (1/2 pounds) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
shrimp
small |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
tomato sauce
canned |
|
| 45 | ml |
onions
chopped very fine |
|
| 38 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
celery
chopped very fine |
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
salt
|
|
| 5 | ml |
white pepper
|
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
cayenne pepper
ground |
|
| 355 | ml |
basic shrimp stock
|
* |
| 118 | ml |
heavy whipping cream
|
|
| 828 | ml |
rice, cooked
basic |
|
| 177 | ml |
scallions, spring or green onions
finely chopped |
|
| 237 | ml |
crab meat
packed, lump (1/2 pounds) |
|
Directions
Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; sauté over medium heat 5 minutes, stirring frequently.
Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally.
Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible.
Heat through and serve immediately.
