Who Dat Shrimp W/ White Rice Recipe

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 30–45 seconds). This removes excess starch and helps keep the rice fluffy.

Cook rice

In a medium saucepan, combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a gentle boil over medium-high heat uncovered. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Prep shrimp & vegetables

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Dice the onion, bell pepper and celery into small, even pieces (classic 'holy trinity'). Mince the garlic. Slice green onions and chop parsley; set aside.

Sauté aromatics

Heat a large skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil and 1 tbs butter. When butter is foaming, add the diced onion, bell pepper and celery. Sauté 4–5 minutes until softened and fragrant, stirring occasionally. Add minced garlic and cook 30–45 seconds until aromatic.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute to remove raw flavor. Add 1 cup diced tomatoes (with juices) and 1/2 cup chicken broth, scraping up any brown bits. Stir in 1 tbsp Creole seasoning, 1/2 tsp smoked paprika, 1/4 tsp cayenne (adjust to heat preference), 1 tsp Worcestershire sauce and 1/2 tsp hot sauce. Bring to a gentle simmer and cook 4–6 minutes to meld flavors and reduce slightly.

Finish shrimp

Push the sauce to the side and add the remaining 2 tbs butter to the empty side of the pan. When butter melts, add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side (depending on size) until pink and opaque. Stir shrimp into the sauce to coat and heat through. Squeeze in 1 tbs lemon juice and taste; adjust seasoning with remaining 1/4 tsp salt and extra black pepper if needed.

Add fresh herbs & serve

Turn off the heat and stir in chopped parsley and sliced green onions. Spoon a generous portion of cooked white rice onto plates, top with the Who Dat Shrimp and plenty of sauce. Garnish with lemon wedges, extra parsley and additional hot sauce if desired.

Serve with lemon wedges for squeezing over the shrimp, sprinkle extra parsley and hot sauce to taste.