Dirty Rice & Shrimp
Marcus Samuelsson, Red Rooster Harlem, New York City - May 2011
For 8 servings
- 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).
- 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.
- 36 jumbo shrimp, peeled and deveined
- 6 Tbsps. olive oil
- 1 1/2 tsps. salt
Place shrimp in 1 1/2 cups marinade; refrigerate 20 minutes.
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).
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)