Evan Sung
Dirty Rice & Shrimp from Marcus Samuelsson of Red Rooster Harlem in New York City
magnify Click image to view more.

Dirty Rice & Shrimp

Marcus Samuelsson, Red Rooster Harlem, New York City - May 2011

For 8 servings

Dirty rice:

  • 3 Tbsps. mustard oil
  • 2 Tbsps. red mustard seeds
  • 3 cups curry leaves
  • 4 bay leaves
  • 2 Indian cinnamon sticks
  • 16 cups lobster stock
  • 2 Tbsps. tomato paste
  • 8 cups brown basmati rice, rinsed until water runs clear

Heat oil in large pot set over medium-high heat; add seeds; cook until seeds pop; stir in curry leaves, bay leaves, and cinnamon sticks; add stock and tomato paste; bring to a boil; add rice; return to a boil; reduce heat to medium; simmer until rice is slightly tender (7 to 10 minutes); cover with a lid; remove from heat; let stand until liquid has been completely absorbed; reserve (keep warm).

Marinade:

  • 16 red bird's eye chiles, seeds and ribs removed and finely chopped
  • 1 1/2 cups lemon juice
  • 2 Tbsps. cilantro, finely chopped
  • 2 Tbsps. parsley, finely chopped
  • 4 cloves garlic
  • 1 cup olive oil

Place all ingredients except oil in a blender; blend until smooth; with motor running, gradually add oil in slow stream; blend until combined; cover in airtight container; reserve in refrigerator.

Assembly:

  • 36 jumbo shrimp, peeled and deveined
  • 6 Tbsps. olive oil
  • 1 1/2 tsps. salt
  1. Place shrimp in 1 1/2 cups marinade; refrigerate 20 minutes.

  2. Heat oil in large sauté pan set over medium heat; add shrimp; cook until opaque throughout, flipping halfway through; sprinkle with salt; remove from heat; reserve (keep warm).

  3. To serve, discard curry leaves, bay leaves, and cinnamon sticks from rice; divide rice among serving plates; divide shrimp over top.

What to drink: Negra Modelo; or Solms-Delta Shiraz blend; or The Big Red Rooster (cinnamon infused Bourbon with Dolin Vermouth de Chambéry Rouge, Averna, and orange bitters)