1 kg (3 kilogram) Shrimp, peeled, deveined (26/30) count
375 ml (1 1/10 liter) Prepared thick chili sauce
625 ml (1 9/10 liters) Shrimp or chicken stock
60 ml (175 milliliters) Club House Signature blends CajunCajun Seasoning560 GR
Dirty Rice | Serves 24
125 ml (375 milliliters) Unsalted butter
250 ml (750 milliliters) Diced onion
250 ml (750 milliliters) Diced celery
250 ml (750 milliliters) Diced green bell pepper
15 ml (45 milliliters) Prepared minced garlic in oil
500 g (1 1/2 kilogram) Chicken liver, cooked finely chopped
750 ml (2 1/4 liters) Chicken stock
60 ml (175 milliliters) Club House Signature blends CajunCajun Seasoning560 GR
2 liters (6 liters) Cooked white rice
Procedure
For Spicy Shrimp: In large sauté pan, heat vegetable oil over medium heat. Add onion and sauté for 5 minutes. Stir in chili sauce, stock and Club House Cajun seasoning. Bring to a boil over medium heat. Simmer 2-3 minutes.
For Dirty Rice: In large sauté pan melt butter over medium heat. Add onion celery and bell peppers. Sauté for 5 minutes. Add garlic and sauté 2 minutes more. Add liver stock and Cajun Seasoning. Bring to a boil. Reduce liquid by half stirring frequently. Stir in cooked rice and incorporate well. Keep hot. Plating Instructions:To serve place 300 mL Dirty Rice in bottom of bowl. Top with 8 shrimp and 125 mL sauce. Garnish with Parsley Flakes.
