Dixie Gulf Shrimp and Rice
by Douglas Nulle
2 pounds medium shrimp, peeled and devained
4 cups prepared Dixie Sauce (recipe follows)
1 large red pepper, large dice
1 large yellow pepper, large dice (or another red pepper)
6 large Roma or plum tomatoes, seeded and diced
2 bunches scallions, trimmed and cut into 2" lengths
8 cups cooked rice
In a large pot, combine the prepared Dixie Sauce with the vegetables. Allow to simmer over medium heat for 3 minutes. Add the shrimp and continue to simmer until the vegetables are tender and the shrimp is cooked. To serve, place the rice in a large bowl and generously ladle the shrimp mixture on top of the rice.
Serves 4.
Dixie Sauce
1 quart chicken stock
1 1/2 cups white wine
4 tablespoons Cajun spices or to taste (Market Broiler Cajun Style Seasoning)
1/4 cup garlic, finely chopped (about 1 whole head)
1/4 cup Worcestershire Sauce
2 teaspoons Tabasco or to taste
1/2 cup cornstarch
1/2 cup water
2 sticks (1/2 cup) margarine, cut into pieces
Place the chicken stock, white wine, and seasonings into a large saucepan and bring to a simmer. Dissolve the cornstarch in water. Add the cornstarch to the simmering mixture, stirring constantly with a wire whisk. Simmer until the mixture thickens and becomes clear. Over low heat, add the butter in small pieces, stirring constantly until the butter is melted and the sauce is thickened.
by Douglas Nulle
2 pounds medium shrimp, peeled and devained
4 cups prepared Dixie Sauce (recipe follows)
1 large red pepper, large dice
1 large yellow pepper, large dice (or another red pepper)
6 large Roma or plum tomatoes, seeded and diced
2 bunches scallions, trimmed and cut into 2" lengths
8 cups cooked rice
In a large pot, combine the prepared Dixie Sauce with the vegetables. Allow to simmer over medium heat for 3 minutes. Add the shrimp and continue to simmer until the vegetables are tender and the shrimp is cooked. To serve, place the rice in a large bowl and generously ladle the shrimp mixture on top of the rice.
Serves 4.
Dixie Sauce
1 quart chicken stock
1 1/2 cups white wine
4 tablespoons Cajun spices or to taste (Market Broiler Cajun Style Seasoning)
1/4 cup garlic, finely chopped (about 1 whole head)
1/4 cup Worcestershire Sauce
2 teaspoons Tabasco or to taste
1/2 cup cornstarch
1/2 cup water
2 sticks (1/2 cup) margarine, cut into pieces
Place the chicken stock, white wine, and seasonings into a large saucepan and bring to a simmer. Dissolve the cornstarch in water. Add the cornstarch to the simmering mixture, stirring constantly with a wire whisk. Simmer until the mixture thickens and becomes clear. Over low heat, add the butter in small pieces, stirring constantly until the butter is melted and the sauce is thickened.
