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1
Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture.
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2
Heat clarified butter over medium-high heat and add shrimp and garlic.
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3
When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place.
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4
Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors.
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5
Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed.
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6
While the sauce is reducing, bring 2 1/2 cups water to boil.
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7
Add the rice along with 1 teaspoon salt and 1 tablespoon butter.
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8
Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed.
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9
Then remove from heat and leave rice covered for an additional 5 minutes.
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10
Remove sauce from heat and stir in cream.
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11
Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce.
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12
Place rice in center of serving dish.
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13
Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp.
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14
Squeeze remaining 1/2 of lemon over shrimp.
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15
Garnish with reserved freshly chopped basil and serve.
