Michele’s Shrimp & Rice
Michele was the chef at the Fisherman’s Wharf, our family restaurant when we were kids (the drawing above was done by my sister Nicki). Shrimp & Rice was one of his specialties. I don’t have his recipe so I had to make a few guesstimates. What I came up with was pretty close.
Sauté onion and celery in oil with 1 anchovy (or a squeeze of anchovy paste) and Cajun spice When veggies are soft (not brown), add 3 cups of stock and ½ tbsp Worcestershire sauce and stir. Check for seasoning. Sometimes stock can be salty and there are other salty ingredients so you may not need any additional salt. Bring it to a boil, add the rice and cook covered on low for 15 minutes.
Add the shrimp and the 4th and last cup of stock and complete cooking – 10 minutes on low heat covered.
If necessary, add some hot water to maintain a soupy consistency.
Fish stock involves fish heads, bones and shells. Make it if you like, but I prefer “Better Than Bouillon Fish Base.” One teaspoon mixed with one cup of hot water is all you need to do.
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