Shrimp Creole over Rice

today.com

Virgil

subheading: Perfectly steamed rice:

1 cup long-grain white rice, such as jasmine

2 tablespoons neutral oil

1⅔ cup chicken stock (amount may vary depending on the type of rice)

3 sprigs thyme

1 fresh bay leaf

1½ teaspoons kosher salt, plus more to taste

subheading: Shrimp:

10 large Gulf shrimp (U-12 size), head-on (deveined with tails on) salt, to taste

Creole seasoning, to taste

2 tablespoons canola oil, plus more as needed

2 cloves garlic, minced

½ small yellow onion, finely diced

½ rib celery, minced

½ small green bell pepper, diced

1 tablespoon Creole seasoning, plus more to taste

1 teaspoon dried oregano

1 fresh bay leaf

3 sprigs fresh thyme

3 ounces beer, such as Abita lager or Blue Moon

3 ounces orange juice

3 ouncesdry white wine, such as pinot grigio

3 ounces seafood or shrimp stock

5 teaspoons Worcestershire sauce

8 tablespoons cold, cubed butter

1 lemon

2 teaspoons finely chopped fresh chives

Note: Ingredients may have been altered from the original.

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