Claudius' Louisiana Stir-Fry Shrimp
3 tablespoons flour
1 teaspoon celery flakes
1/2 teaspoon Creole seasoning
1/2 teaspoon garlic powder
31/2 tablespoons olive oil
1 tablespoon butter
1/2 cup sliced purple onion
1/2 pound small Louisiana shrimp, peeled,
rinsed, and patted dry
5 green onions, chopped about 1/4-inch
(green ends only)
1 rib celery, chopped about 1/4-inch
2 mini carrots, julienned
Chicken, shrimp, or seafood broth,
as needed for deglazing
3 cups cooked rice*
Preheat oven to 200 degrees. Combine first 4 ingredients in a mixing bowl. Toss shrimp in flour mixture to lightlycoat.
In a large skillet, heat olive oil and butter overmedium heat, and add purple onion. Cook until almostbrown, then add garlic. After about 2 minutes, removeonions and garlic from pan and set aside.In same skillet, sauté shrimp, turning only once.When just done, combine shrimp with onions andgarlic, and place in warm oven. In same skillet, cookgreen onion, celery, and carrots about 2 minutes.Deglaze skillet with a small amount of broth. Add riceto vegetable mixture, and heat everything through.Mound a serving of rice on each plate, and top withshrimp mixture.
*Cook’s Note: Rice should be prepared in advance,even a day ahead. Claudius recommends cooking therice in equal parts water and chicken broth.