Sautéed Gulf White Shrimp with Jasmine Rice, California Raisins and Spicy Sauce - California Raisins

Ingredients

• 3 cups chicken stock
• 1 cup California raisins
• 2 tbsp canola oil
• ¾ cup yellow onion, minced
• 1 ½ cups long grain jasmine rice
• Salt; to taste
• 1 tbsp butter
• Reserved shrimp shells
• 2 Anaheim chiles
• 1 cup mirepoix of 1 carrot, 1/4 stalk of leek, 3 sprigs parsley, 1 shallot and 1 clove garlic)
• 1 Quart water
• 1 heavy cream
• 1 yogurt
• 32 shrimp (15/20 count); shelled and deveined, shells reserved for sauce
• ¼ cup canola oil
• Salt and freshly ground pepper to taste
• ¼ cup chopped fresh cilantro; for garnish