Sautéed Gulf White Shrimp* with Jasmine Rice,
Raisins and Spicy Shrimp Broth

By Thomas Keller - The French Laundry, Yountville, CA

Serves 4

Ingredients for the shrimp:
32 shrimp (15/20), shelled, de-veined (save shells)
1/4 C canola oil
Salt and pepper to taste
1/3 C raisin rice
1/3 C shrimp sauce
1/4 C cilantro leaves, chopped

Season shrimp with salt and pepper. Heat oil in a large sautÈ pan until hot. Add shrimp one by one and cook for 1 minute on each side. Remove, drain on paper towels, and keep warm.

Ingredients for the raisin rice:
1/3 C California raisins, plumped in shrimp stock
3/4 C yellow onion, minced
2 T canola oil
1-1/2 C long grain rice
3 C chicken stock
1 t salt
1 T butter

Sauté onions in oil. Add rice, then chicken stock, stirring well so rice is well coated in liquid. Bring to a simmer. Stir in raisins plumped in shrimp stock and salt. Cover tightly and put in a 325∞ F oven for 20 minutes. Remove lid and stir in butter. Adjust seasonings as needed. Keep warm.

Ingredients for the shrimp sauce:
Shells from shrimp, rinsed
2 Anaheim chiles, dried
1 C mirepoix, consisting of 1 carrot, 1/4 stalk leek, 3 sprigs parsley, 1 shallot and 1clove garlic
1 qt. water
1 1/2 C heavy cream
1/2 C yogurt

Add all ingredients, except heavy cream and yogurt, in a large pot. Bring to a boil, reduce heat and simmer for 20 minutes. Take off heat and strain through a fine strainer or chinois; transfer to a clean pot. Reduce the stock to 3/4 quart. Add raisins and plump them in the hot stock. When plump, strain raisins out and add to the rice. Continue to reduce stock until about 1/4 cup remains. Whisk in heavy cream and yogurt, and reduce to sauce consistency.

To serve:
Place rice in center of plate. Spoon sauce around and arrange shrimp over rice. Sprinkle with cilantro and serve.

*Seafood Watch recommends both farmed and wild shrimp from the U.S.

Links to more Thomas Keller Recipes:
Braised Stuffed Pig’s Head with Sauce Gribiche

Bittersweet Valrhona Chocolate Fondant with Sable Cookie

Broccolini Salad with Burrata Cheese - (new)

Buttermilk Biscuits - (new)

Buttermilk Fried Chicken - (new)

Creamy Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi

Foie Gras Infused Custard with White Wine Poached Anjou Pears

Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons - (new)

Leek Bread Pudding - (new)

Milk Poached Wild Turbot with "Foie Gras" and Sweet Onion "Cracklings" and Foie Gras Emulsion

Nantes Carrot Stew - (new)

Pig’s Feet with French Green Lentils

Pork and Beans

Sautéed Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy Shrimp Broth

Scallion Potato Cakes - (new)

“Surf and Turf" Pan Roasted “Filet Mignon" of Veal with a Maine Lobster “Pancake", Clam Shell Mushrooms and Sauce “Homardine"

Sweet Butter Braised Maine Lobster with Baby Arrow-leaf Spinach and a Saffron-Vanilla Sauce

Other Related Links:
Thomas Keller: Ad Hoc at Home

Bringing Home the Bacon

The Great Chefs Series

Chef Thomas Keller

Thomas Keller Joins The Culinary Institute of America Board of Trustees

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