Simple Creole Shrimp and Rice

Well, the local stop and shop has a big sale on shrimp… so it must be shrimp season somewhere, and lately, I have been hankering for some Creole style shrimp and rice. I find that this dish is very welcoming to changes and adapting to clearing out some of those spices in the cabinet.

Here’s what you’ll need:
• 1 pound of frozen medium shrimp
• 1 medium onion, chopped about 1/2 cup
• 1/2 cup chopped celery
• 1/2 cup chopped green sweet pepper
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 small can diced tomatoes, undrained
• 1/2 teaspoon paprika
• 1/4 teaspoon sea salt
• 1/8 – 1/4 teaspoon cayenne pepper depending on your heat tolerance
• Pinch of chili powder
• 2 tablespoons snipped fresh parsley
• 2cups hot cooked rice

Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.

Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. Along side of a nice bottle of blue point’s best to cool your pallet

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Venison Bacon Bushmills

The ‘peaty’ notes in Bushmill’s Irish Whiskey is just the the right note to compliment this classic venison dish – medallions of venison wrapped in bacon. Don’t we all need a little bit of bacon in our day?

Here’s what you’ll need:

  • 1/12 pounds venison loin
  • 6 juniper berries
  • 3 whole cloves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon thyme
  • 1/4 cup Bushmill’s Irish Whiskey plus a little extra for drizzling
  • 12 rashers of bacon
  • 1 cup beef stock

Run the spices through a spice mill until its mixed. It doesn’t need to be ‘powdered’ but finely ground. Slice the loin in 12 evenly thick medallions. Place the medallions in a dish and wrap each with a slice of bacon securing it with a toothpick. Sprinkle the spice mix over the medallions and drizzle them with about 2 tablespoons of whiskey.

Saute the medallions in a pans over high heat for about five minutes or so for a rare steak, a little longer for medium. Add the remaining whiskey and carefully flame it. As I have a gas stove I use the ‘pan-tilt’ way of flaming the whiskey.

Remove the medallions to a platter and keep them warm while making the sauce. Add the beef stock to the pan and deglaze. At this point you can add some cream and mushrooms to make o creamy sauce, or add onions and mushrooms before deglazing to make a lighter sauce.

You can serve the medallions with the sauce on top or on the side, but either way… serve the whiskey too.