June 10, 2020


1 cup rice
2 teaspoons salt, plus more to taste
1 tablespoon Butter Olive Oil
4 tablespoons Madagascar Black Pepper Olive Oil
1 small onion, diced
1 green bell pepper, diced
2 garlic cloves
2 tablespoons worcestershire sauce
2 pounds medium shrimp, peeled and deveined
Freshly ground black pepper to taste
1 cup heavy cream
2 large eggs, beaten
1 tablespoon flour
1 large tomato, sliced
1½ cups breadcrumbs


Preheat oven to 325 degrees. Oil a 9×9-inch baking dish
with Butter Olive Oil and set aside. In a small pot over medium heat, combine rice, salt, and 2 cups water and cook until very soft, about 25 minutes. Set aside. In a large skillet over medium heat add Madagascar Black Pepper Olive Oil. Add onion and bell pepper and cook until onion is translucent, about 5 minutes. Add garlic and worcestershire sauce and stir until garlic becomes aromatic. Add shrimp and cook until pink, about 3 minutes, stirring to prevent burning. Remove from heat and season to taste with salt and black pepper. In a heatproof mixing bowl, combine cooked rice, shrimp mixture, heavy cream, eggs, and flour. Stir until well-combined; it should have a custard-like thickness. Pour mixture into prepared baking dish. Place tomato slices over top of mixture, making sure not to layer them. Sprinkle breadcrumbs over tomatoes. Bake until bubbly and golden brown, about 25 minutes.

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