Honey Habanero Shrimp with Tarragon Rice Pilaf
These Honey Habanero Shrimp feature juicy Argentine shrimp dressed in a butter and honey sauce laced with ribbons of habanero and served over a fluffy tarragon flecked rice pilaf.
Equipment
- A large skillet
- A braiser or large saucepan
Ingredients
Tarragon Rice Pilaf
- 1 cup orzo
- 2 tbsp olive oil
- 3 shallots halved and sliced
- 3 stalks celery sliced
- ½ cup white wine
- 1 cup jasmine rice
- 4 cups low sodium vegetable stock
- 1 tbsp bouillon seasoning
- 1½ cup frozen peas
- ¼ cup fresh tarragon stems removed
Honey Habanero Shrimp
- 300g (10.5oz) frozen raw shell-on shrimp I used Argentine shrimp
- 1 tbsp cornstarch
- ½ tsp salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic thinly sliced
- 2 tbsp honey
- 1 habanero pepper deseeded, thinly sliced
- Fresh ground pepper
- Celery leaves coarsely chopped, for sprinkling
Instructions
- Peel the shrimp and transfer the shells to the freezer and freeze for future seafood stock. Place the shrimp in a bowl and add the cornstarch and salt. Toss to coat and set aside.
- Pour the orzo into a dry cast-iron braiser, cast-iron skillet, or large saucepan. Toast the orzo until golden. Transfer to a bowl and set aside.
- Pour the oil into the skillet and add the shallots and a healthy pinch of salt. Saute until just translucent. Stir in the celery and saute until softened. Deglaze the pan with the white wine.
- Return the orzo to the pan and add the rice. Pour in the stock and stir in the seasoning. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 20 minutes or until the liquid is absorbed.
- While the rice is cooking, make the shrimp. Place the butter and olive oil in a large skillet over medium heat. When the butter melts, add the garlic and a pinch of salt. Saute until fragrant, about 30 seconds.
- Stir in the shrimp and saute until they begin to firm up and curl. Add the honey and saute briefly, about 30 seconds more. Take the shrimp off of the heat and stir in the habanero.
- By now your rice should be done. Fluff the rice and add the peas. Return the cover and let stand for 10 minutes. When ready to serve, add the tarragon and fluff the rice once again.
- Spoon the pilaf onto a platter and top with the shrimp and any of the pan juices. Finish with fresh ground pepper and a sprinkling of celery leaves.