Chef Elle is back and she's spicing up your week in a big way with a little creole cooking!
To honor more requests, she’s re-imagined Shrimp Creole, with the end result being Shrimp Creole Rice Balls.
Easily going from appetizer to entrée, don’t twiddle your thumbs on this one. After all, it’s fresh and easy and even light on the wallet.
Shrimp Creole Rice Balls by Chef Elle
1/2 c Arborio rice
1 1/2 c shrimp stock
1 T tomato paste
1 1/2 T Cajun spice
1/4 t sea salt
7 oz. shrimp (40-50 count) diced
1/4 c finely chopped bell pepper
1/4 c finely chopped shallot
2 t Cajun spice
1/4 t sea salt
4 T grapeseed oil
2 large eggs
2 T oat flour
1 c finely ground panko bread crumbs
c=cup; T=tablespoon; t=teaspoon
Add the first 5 ingredients to a medium pot. With the lid partially off, cook 15-20 minutes or until rice is tender. Transfer rice to an airtight container and refrigerate.
Meanwhile, set a skillet over medium-high heat and add oil. Once it begins to shimmer, add bell peppers, shallots, shrimp and spices. Stir often and cook until shrimp are slightly pink. Transfer shrimp, shallots and bell peppers to a covered dish and refrigerate, reserving the flavored oil for plating.
To prepare rice balls, mix shrimp, shallots and peppers with rice.
Preheat oven to 375°F.
Using 2 dredging dishes, place flour and eggs in one and stir well. Add panko bread crumbs to the other. Working with wet hands, form rice mixture into 12 equal balls. First, roll each in flour egg mixture then panko bread crumbs. Next, transfer battered rice balls to a parchment lined pan and mist all sides with oil.
Bake Creole balls 15 minutes. Remove from oven and turn each ball over. Return pan to oven and bake an additional 15 to 20 minutes or until desired browning has occurred.
Transfer to a serving platter and enjoy. Yields 12 pieces.
For best results, make sure rice is extremely cold, prior to completing this dish. Also, when plating, drizzle the Cajun oil onto Creole Rice Balls just before serving.
This dish can definitely accommodate vegetarians. Simply omit the shellfish.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
This Live At 9 cooking segment is sponsored in part by Double Door Marketing.
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