I will admit up front that it is a stretch for this to be a local dish. My only real local ingredient is the garlic from my garden. But, I will use the Governor Minner hot sauce as a second local ingredient, even if it is in spirit only. I got this when I worked in the Governor’s office, although I forget what the occasion was for us to have hot sauce as a commemorative item.
But it is perfect for this cajun shrimp fried rice. If you do not have Governor Minner hot sauce, then Tabasco will do just fine. It is actually based on a recipe from the McIlhenny Company.
This dish is so delicious, I just had to share it with you.
Cajun Shrimp Fried Rice
3 cups cold cooked rice (I use brown basmati, but any rice would work well in this dish)
1 1/2 Tbsp soy sauce
2 tsp sesame oil
2 – 3 garlic cloves, minced (from the garden)
1/2 tsp ground ginger
3 tsp hot pepper sauce
1/2 lb shrimp, peeled and deveined
1 1/4 tsp salt
3 Tbsp canola oil
1/2 cup chopped onion
1 cup frozen green peas, thawed
Freshly ground black pepper
In a small bowl, combine the soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp hot pepper sauce. Mix well.
Stir in the shrimp.
In another small bowl, beat the eggs with 1/4 tsp salt, 1 tsp sesame oil and 1 tsp hot pepper sauce.
Heat a wok or large skillet until hot. Add 1 tbsp oil and cook the eggs until just set, about 1 minute. Remove from pan and set aside.
Heat another Tbsp oil then add the shrimp and sauce. Stir-fry for 3 minutes or until just cooked through. Remove from pan and set aside.
Add the last Tbsp oil and then the onions. Stir-fry for 2-3 minutes, til soft.
Add the rice, peas, shrimp, egg, 3/4 tsp salt and pepper. Stir-fry for a couple of minutes til everything is mixed and heated through.
Serve and enjoy!