Shrimp in Tasso Cream over Rice Cakes

• 1 teaspoon vegetable oil
• 4 ounces tasso or spicy sausage, cut into small dice
• 1/4 cup minced yellow onions
• 1 teaspoon minced garlic
• 1/2 cup shrimp or fish stock
• 1 1/2 cups heavy cream
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons chopped green onions
• 1 teaspoon hot sauce
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into pieces
• Rice Cakes, recipe follows
• 6 tablespoons chopped lightly toasted pecans, for garnish
• 3 tablespoons chopped parsley leaves, for garnish

1. In a large saute pan, heat the oil over medium-high heat.
2. Add the tasso and cook, stirring, for 1 minute.
3. (If using sausage, cook until the fat is rendered and the sausage is browned, about 5 minutes.)
4. Add the onions and garlic and cook, stirring, for 1 minute.
5. Add the shrimp stock, bring to a boil and cook until reduced by half, 1 to 2 minutes.
6. Add the cream and return to a boil.
7. Lower the heat slightly and simmer until thickened and reduced by about 1/3 in volume, about 3 minutes.
8. Add the shrimp and simmer, stirring occasionally, until pink and cooked through, about 3 minutes.
9. Add the green onions, hot sauce, lemon juice, and salt.
10. Add the butter a piece at a time and cook, stirring, until incorporated.
11. Remove from the heat and adjust the seasoning, to taste.
12. To serve, place 2 rice cakes on each of 4 plates.
13. Divide the shrimp and tasso sauce among the cakes.
14. Sprinkle each portion with chopped pecans and parsley, and serve immediately.
15. 2 cups cold cooked medium or long-grain white rice
16. 2 large eggs, lightly beaten
17. 2 tablespoons minced green onions
18. 1 tablespoon chopped lightly toasted pecans
19. 2 teaspoons minced fresh parsley leaves
20. 1/2 teaspoon Essence, recipe follows
21. 1/2 cup all-purpose flour
22. 1/4 cup vegetable oil, for pan-frying
23. In a bowl, combine the rice, eggs, onions, pecans, parsley and 1/4 teaspoon of the Essence.
24. Refrigerate until chilled, about 1 hour.
25. In a shallow dish combine the flour with the remaining 1/4 teaspoon of Essence.
26. Divide the rice into 8 portions of 1/4 cup each and form into patty shapes.
27. Lightly coat on both sides in the flour.
28. In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
29. Add the patties in batches, adding more oil as needed, and pan-fry until golden brown on both sides and warmed through, about 3 minutes per side, pressing down with a spatula to flatten slightly.
30. Remove and drain on paper towels.
31. Serve hot, topped with the Shrimp in Tasso Cream.
32. Yield: 8 cakes
33. 2 1/2 tablespoons paprika
34. 2 tablespoons salt
35. 2 tablespoons garlic powder
36. 1 tablespoon black pepper
37. 1 tablespoon onion powder
38. 1 tablespoon cayenne pepper
39. 1 tablespoon dried leaf oregano
40. 1 tablespoon dried thyme
41. Combine all ingredients thoroughly and store in an airtight jar or container.
42. Yield: about 2/3 cup
43. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
44. Published by William and Morrow, 1993.

vegetable oil, tasso, yellow onions, garlic, shrimp, heavy cream, shrimp, green onions, hot sauce, lemon juice, salt, cold unsalted butter, rice cakes, pecans, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-in-tasso-cream-over-rice-cakes-recipe.html (may not work)