For Rice

2 cups brown jasmine rice
3 cups stock
¼ teaspoon turmeric
½ teaspoon salt

Spice mix
1/8 teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon salt
¼ teaspoon crushed red pepper flakes (omit if you don’t want the heat)
½ teaspoon dried thyme (not ground)
½ teaspoon dried oregano
2 teaspoons paprika
2 bay leaves
(Note: this spice mix imparts subtle Creole flavor, for more robust flavor use 1 teaspoon of dried thyme and 1 teaspoon of dried oregano)

For shrimp
2 pounds shrimp (shelled, deveined, tails off)
1/2 stick butter
2 garlic cloves, chopped
¼ cup white wine (turn it up with ½ cup – your call)
1 cup fish stock (or chicken stock)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley for garnish

How to make the rice

1. To a large skillet or saucepan add two cups of rice, 3 cups of stock, ¼ teaspoon turmeric, and½ teaspoon salt. For this recipe I used a 9 ½ frying/ saucepan with a lid.
2. Bring ingredients to a boil, reduce heat and simmer according to instructions until done. When done, remove from heat.

How to make the shrimp

1. In a large skillet, heat the butter over medium-high until melted.
2. Blend spices in a small bowl by combining the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.  Mix thoroughly and set aside.
3. When butter is melted, add the garlic, blended spices, wine, stock, lemon juice, and Worcestershire sauce and mix all the spices into the butter. Bring to a gentle boil, reduce heat.
4. Add half of the shrimp to the butter and spice mixture and cook until firm and pink, about 2 minutes on each side until done.
5. When that first pound is done, remove and place on separate plate. Add remaining shrimp and cook until done. Remove and place on the same place.

How to put it all together

1. After all the shrimp is done pour the butter and spicy mixture that remains in the skillet over the rice and mix thoroughly.
2. Stir in the cooked shrimp. Cover and let stand 10 minutes to allow rice time to absorb the spices.
   Garnish with fresh chopped parsley and serve.