The Rice Cooker Casserole2 cups parboiled rice, washed
3/4 cup diced seasoning veggies
2 tsp. Frank Davis Sprinkling Spice
2 cups frozen mixed vegetables
3 Tbsp. fresh parsley, minced
1/2 cup green onions, thinly sliced
3 cups canned vegetable broth
1 bottle clam juice, 8 oz. size
1/2 tsp. red pepper flakes
1/3 stick butter, melted

This is one of those all-time, ultra-simple, no-way-to-make-a-mistake recipes. What you do is uniformly combine in an 8-cup automatic rice cooker, one ingredient at a time, all the ingredients that are listed above. You start with the rice, then stir in the seasoning veggies, then put in the sprinkling spice, and so forth and so on until everything is in the cooker. Of course, you need to stir constantly as the various ingredients are added to fully combine everything.

Then, as the Cajuns say, 'you mash on the button' to start the rice cooker and then you let it alone until the rice is done. All that's left to do is to fluff up the grains a little right before you serve it.


The Tomato Feta Salad:

2 cups grape tomatoes, chilled
8 oz. crumbled feta cheese
1/2 cup fresh basil cut in chiffonade
1/3 cup extra virgin olive oil
3 Tbsp. balsamic vinegar
1 tsp. Frank Davis Sprinkling Spice

The second phase of this menu is to create the salad before you begin skewering the shrimp so that the salad can chill prior to service. So here's how you pull it together:

After washing the tomatoes and patting them dry in a heavy kitchen towel, slice each one of them in half and place them on a large chilled platter.

Then evenly scatter across the top the tomatoes both the crumbled feta cheese and the chiffonade basil. Then lightly, but thoroughly, drizzle on the olive oil and the balsamic vinegar.

All that's left then is to season the ingredients with an even sprinkling of Frank Davis Sprinkling Spice.

Before serving, however, return the salad to the refrigerator to chill slightly once more.


The Skewerd Shrimp:

2 lbs. extra large shrimp (16-20 count preferred)
1 lb. Baby Bellas button mushrooms
24 bamboo skewers (12-inch size)
1/3 cup green onions
2 tsp. Frank Davis Seafood Seasoning
1/4 cup fresh-squeezed lemon juice
1/4 cup balsamic vinegar
1/3 cup teriyaki sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. kosher or sea salt
1 tsp. fresh ground black pepper
1 cup extra virgin olive oil

The procedure for this recipe is done in two parts: first you skewer the shrimp and the mushrooms and then you make the brush-on marinade. Here are your directions for both:

1-To prepare the shrimp, take a bamboo skewer, run it through the mushroom button, then through the half-curled shrimp, then through another mushroom button, then through another shrimp. All in all, you will use four mushroom buttons and three shrimp on each skewer. When they're all done, rest them crosswise across a shallow-sided pan and set them aside momentarily.

2-To prepare the marinade, take a blender or food processor and add to it the green onions, the seafood seasoning, the lemon juice, the balsamic vinegar, the teriyaki sauce, the garlic powder, the onion powder, the salt, and the black pepper. Then turn on the machine and begin adding the olive oil in a continuous stream. The mixture should turn into a velvety emulsion within a few seconds. Do not over process!

Now preheat the oven to broil (500 degrees, with the top rack about 4-inches from the broiler element). And when the skewers are all laid across the pan and the marinade is emulsified, take a basting brush or mop and liberally douse the prepared skewers with the liquid flavoring.
When they've all been coated, slide the pan under the broiler and cook for about three minutes or so. Then open the oven door, slide out the rack, rotate the skewers in the pan, douse with additional marinade, push the rack back into the oven, close the door and cook for another 4 minutes or so. Repeat this procedure once more until the shrimp are all golden and toasty. But do not overcook them or they'll turn tough and chewy!

Finally, when the shrimp are ready, the casserole is fluffy, and the salad is cold, spoon out a generous helping of combo rice in the center of a warm plate, place a couple of shrimp skewers on top the rice, and serve everything up alongside a chilled saucer of tomato feta salad. Oh, you should have a tiny puddle of shrimp drippings in the bottom of the broiler pan-spoon those over the skewers for a little lagniappe!


Chef's Notes:

1. The diced seasoning veggies I refer to are those containers of chopped onions, celery, bell peppers, parsley, and garlic they sell already prepared in the produce sections of most supermarkets.

2. Try to find 'grape' tomatoes, not cherry tomatoes. The grape tomatoes are smaller and lend themselves more completely to this salad. Oh, and just chill the prepared salad slightly-if you chill it too long, the olive oil will gel and become unpalatable.

3. To 'chiffonade' is to slice in very thin long strips. The best way to chiffonade basil is to stack one leaf on top of the other, about five deep. Then roll them 'cigar style' stem to tip, hold the roll in place with your fingers, and with a good sharp chef's knife begin making ultra-thin slices through all the leaves at one time.

4. By the way, the skewered shrimp can also be done outside on a grill or on an hibachi. Just be sure to watch them closely so that they don't char and burn.