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Shrimp Creole Infused with Spanish Saffron Jumbalaya Rice with Pico De Gallo, Micro Arugula and Flower Peddles


Recipe Category:Fish

Servings 4

The Set Up

24ea
  Jumbo Size Shrimp, (U-15’s), peeled and deveined
16oz
  Creole Sauce
16oz
  Jumbalaya Rice
4oz
  Pico de Gallo
8oz
  Ultra Arugula, deep fried and drained on paper towels
2oz
  Butter
    Salt and Pepper to taste


Heat no-stick sauté pan and add butter. Add the shrimp, sear one side and flip the shrimp then add the Creole sauce. Bring the sauce up to a simmer and finish cooking the shrimp. In another sauté the Jumbalaya rice the temperature using a little of the Creole sauce to help moisten. Place the Jumbalaya rice in the center of the plate using a 3-inch ring mold. Stand the shrimp up alone the rice and spoon the remaining sauce around the plates. Sprinkle the Pico de Gallo around the plate and garnish the top of the Jumbalaya rice with the crispy Arugula.

The Creole Sauce

14ea
  Tomatoes, ripe
2ea
  Yellow Onion, dice small
4ea
  Celery stalks of, diced small
8ea 
  Cloves of garlic crushed
2oz
  Olive Oil
46oz
  Clam Juice
4ea
  Bay leaf
1tbl 
  Thyme
1tea.
  Oregano
3tbl.
  Peppercorn
1pinches
  Saffron
    Tabasco Sauce, to taste
    Jalapeno Sauce, to taste
    Salt and Pepper to taste


Sliced the tomatoes into half, brush on a little olive oil and roast the tomatoes in a pre-heated oven at 350 degree until almost dry. In a large pot sauté all the vegetables until translucent, do not brown. Add in the roasted tomatoes, crushed garlic cloves, clam juice, bay leaf, thyme, peppercorn and saffron. Bring to a boil, reduce to a medium simmer and reduce by one forth. Puree using a wand or blender. Strain through a china cap then strain thur a chinos. Season to taste with Tabasco and Jalapeno Sauces, salt and pepper. 

Pico de Gallo
2oz
  Red peper, diced small
2oz
  Poblano Pepper, diced small
2oz
  Yellow Pepper, diced small
2oz
  Red Onion, diced small
1ea
  Cloves of garlic, crushed
20z
  Olive Oil
1ea
  Juice of lemon
1ea
  Juice of lime
    Cilantro, chopped to tatse
    Salt & Pepper to taste


Place all ingredients into a bowl and combine well, check for seasoning and adjust.        


The Jambalaya Rice  

4 cups
  Cooked rice
2oz
  Red Pepper, diced small
2oz
  Poblano Pepper, diced small
2oz
  Yellow Pepper, diced small
2oz
  Celery, diced small
2oz
  Red Onion, diced small
3ea   Cloves of garlic, crushed
2oz
  Olive Oil
6oz 
  Creole Sauce 
2oz
  Tomato juice
2ea
  Bay leaf
1 pinch
  Thyme
1 pinch
  Oregano
2oz
  Worcestershire sauce 
    Tabasco sauce, to taste
    Jalapeno sauce, to taste
    Salt and Pepper to taste


Sauté vegetables with olive oil until wilted.  Add bay leaf, thyme, oregano and garlic. Add Creole sauce, tomato juice and Worcestershire sauce. Let simmer for 10 minutes. Season with Tabasco sauce, Jalapeno sauce salt and pepper.  Pour over cooked rice and mix well.


James A. Lovell lll – Executive Chef

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