Hot and Hot Fish Club's Chef Chris Hastings prepares Grilled Gulf Shrimp with Black Rice, Romesco Sauce, Saffron Cream, Crispy Chorizo and Pea Tendrils. Visit http://www.hotandhotfishclub.com/ for more information.
Grilled Gulf Shrimp with Black Rice, Romesco Sauce, Saffron Cream, Crispy Chorizo and Pea Tendrils
Black rice: Combine first 6 ingredients and bring to a boil. Reduce and cover. Cook for 20 minutes. Remove and chill. Pick up. Sauté bell peppers, shallots and thyme in butter. Add rice and reheat, Toss with preserved lemon vinaigrette.
Saffron Cream: Combine saffron, water, lemon juice and crème friache. Place in squeeze bottle.
Chorizo: Cook chorizo until crispy. Strain off the oil and chill for powder.
Chorizo Powder: Whisk chorizo oil, salt and maltodextrin.
To plate: Toss grilled shrimp with ¼ cup preserved lemon vinaigrette. Smear Romesco on each plate. Place ¼ cup of rice on left side of plate. Top with 5 grilled shrimp. Sprinkle chorizo on shrimp. Place tendrils next to rice and shrimp. Dot the plate with saffron cream. Garnish with chorizo powder, avoiding the hot rice and shrimp.
Preserved Lemon Vinaigrette
Makes about 3½ cups
Peel the preserved lemons and discard the inside pulp. Remove the white pith from the lemon peel and discard. Finely chop the lemon rind and place in a large mixing bowl. Add the remaining ingredients to the bowl and whisk well to combine. Serve at room temperature. This vinaigrette will keep, refrigerated in an airtight container for up to three days. Be sure to bring to room temperature and whisk well before serving.
Makes 4 cups
Puree in all ingredients in Vita Prep. Adjust salt and pepper to taste.