New Orleans-style shrimp

Ingredients for 3 servings:

• 2 cups rice
• 3 tbsp butter
• 2 tbsp onion(s), finely diced
• 2 tsp garlic, squeezed or finely chopped
• 80 ml chicken broth, approx.
• 20 ml Worcestershire sauce, approx.
• 1 tsp lemon juice
• 1 tsp thyme, dried
• ½ tsp basil, dried
• ¼ tsp cayenne pepper
• ¼ tsp salt
• 1 cup of cream, approx. 200 g
• 2 tsp sweet paprika powder
• 1 tsp salt
• ¾ tsp black pepper
• ¾ tsp garlic powder
• ½ tsp onion powder
• 1 pinch of cayenne pepper
• 500 g shrimp
• 2 tomatoes, diced
• 2 spring onions, cut into rings

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C fan/convection oven. Add the rice and twice the amount of water to a low heat and simmer with the lid on for 10 minutes until the water is absorbed. Melt the butter in a saucepan. Sauté the diced onions until translucent and add the garlic. Be careful, they can burn easily. Add the chicken stock, Worcestershire sauce, lemon juice, thyme, basil, cayenne pepper, and salt; simmer for 3 minutes. Add the cream and simmer for another 10 minutes. For the shrimp, mix the paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Season the shrimp with the seasoning and spread them on a baking sheet. Spray with oil or brush with melted butter. Place in the oven on the middle rack and roast for about 10 minutes, until browned and cooked through. Serve garnished with cooked rice, sauce, diced tomatoes, and spring onion rings.