Rinse the rice until the water runs clear, then leave it alone: lid on, the lowest heat, no peeking for 18 minutes and 10 more off the heat. While it steams, the bacon crisps and the trinity (onion, bell pepper and celery) cooks in its fat, and the shrimp go in at the very end for a couple of minutes a side, once the rice is ready and waiting.
Grand Isle Hook Set Sauce
What you need
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1/2 tsp salt, for the rice
- 4 tbsp unsalted butter, divided
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 rib celery, diced
- 1 1/2 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 cup chicken or shrimp stock
- 3 tbsp Grand Isle Hook Set Sauce, plus more for the table
- 1 lemon
- 3 green onions, sliced
- Chopped parsley, to finish
How it goes
- Rinse the rice in a fine strainer under cold water until it runs clear, about a minute. That washes off the loose starch that makes rice gummy.
- Bring the water and salt to a boil in the saucepan, stir in the rice once, cover and turn the heat to the lowest it goes. Cook 18 minutes without lifting the lid, then take it off the heat and leave it covered for 10 more.
- While the rice cooks, crisp the bacon in a large skillet over medium heat, then lift it out and leave about 2 tablespoons of the fat in the pan. Add 2 tablespoons of the butter, then the onion, bell pepper and celery, and cook 6 to 8 minutes, until soft and sweet.
- Turn the skillet up to medium-high and push the vegetables to one side. Add the shrimp in one layer and cook 1 to 2 minutes a side, just until pink, then stir in the garlic for 30 seconds.
- Pour in the stock and the Hook Set, scrape up the browned bits and let it bubble for a minute, then swirl in the last 2 tablespoons of butter and a squeeze of lemon. Put the bacon back in.
- Fluff the rice with a fork. Spoon it into bowls, top with the shrimp and plenty of the pan sauce, and finish with green onions, parsley and another dash of Hook Set.
Worth knowing
- Pull the shrimp the moment they curl into a loose C. A tight O means they went too far.
- Do not lift the lid on the rice. The steam does the cooking, and every peek lets it out.
- Day-old rice makes the best fried rice: the same shrimp, a hot pan, an egg and a good dash of Hook Set.
Pit note. The Hook Set goes into the pan, not just on top. The vinegar and lime cut through the butter, and the rice soaks up every drop.
