You Will Need:
- 1lb of jumbo, uncooked shrimp (thawed out, cleaned, and rinsed)
- 4 Servings of white rice (that's 1 Cup of uncooked white rice, or a quart of leftover white rice from Chinese take-out)
- 1 stick of butter
- 1 small onion, diced
- 2 Tbsp Bacon Fat
- A/P Flour (3/4 cup or so)
- 4 Tbsp minced garlic
- Tony Chachere's Creole Seasoning
- Soy Sauce
- One Large Egg
Before you start
Place one whole stick of butter in a saute pan, add the garlic, and turn the heat to "LOW." Walk away while this slowly melts, and then sweats the garlic. Give this at least 20 minutes to work.
For the Rice
Cook the rice in a non-stick pot and when it's done and still hot, add the onion and the bacon fat and stir it all up over medium-high heat. Check it and stir it some more, every 5 minutes or so. Add a generous shake of soy sauce. Stir. When you start to see some of the rice turning a golden brown and getting just a little bit "crunchy," add the egg and stir it in. Cover, reduce the heat to "Low" and turn your attention to the Shrimp.
For the Shrimp
Put all of the shrimp into a bowl and drizzle a very small amount of olive oil over them. Shake on a good helping of Tony's creole seasoning and stir them all in the bowl. Drain well, and dump the shrimp into a zip-top bag. Add the flour. Shake, shake, shake! WAIT, zip the bag closed first, THEN shake, shake, shake (that was close)! Turn up the heat on the garlic/butter mix in the saute pan to Med/High. Wait until the butter starts to bubble and pop, then gently take the shrimp out of the bag, one at a time, and lay them into the garlic mix. Let them saute for two minutes, then flip them over.
Assemble the Dish
Pour the rice out onto a large platter and spread it around. Use a slotted spatula to gently take the shrimp out of the pan and arrange them over the rice. Drizzle what's left of the garlic butter "fond" in the pan, over the platter and garnish with some chopped green onions and some Sriracha sauce!