Hot and Hot Fish Club, Grilled Gulf Shrimp with Black Rice - Alabamas13.com WVTM-TV Birmingham, AL

Hot and Hot Fish Club, Grilled Gulf Shrimp with Black Rice

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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

Serves 4

Ingredients

  • 20 grilled shrimp
  • Black Rice
  • 1 cup black rice
  • 1¾ cup water
  • ½ tsp shallots
  • 1 sprig of thyme
  • Pinch of saffron
  • Pinch of salt
  • 1 tsp olive oil
  • ½ cup diced bell pepper
  • 2 Tbsp shallots
  • 1 Tbsp thyme
  • 2 Tbsp butter
  • ¼ cup preserved lemon vinaigrette (recipe follows)
  • Saffron Cream
  • 1 tsp saffron
  • 1 Tbsp hot water
  • ¼ tsp lemon juice
  • 1 cup crème friache
  • Garnish
  • ½ cup crispy chorizo, diced
  • 2 cups pea tendrils
  • 2 cups preserved lemon vinaigrette
  • 1 cup Romesco Sauce (recipe follows)
  • Chorizo Powder
  • 20 grams maltodextin
  • 40 grams of chorizo oil (rendered from cooked chorizo)
  • Pinch of salt

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

  • 2 Preserved Meyer Lemons
  • 1 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 1 ½ teaspoons chopped fresh parsley
  • 1 ½ teaspoons chopped fresh chives
  • 1 ½ teaspoons chopped fresh thyme
  • 1 ½ teaspoons minced shallots

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. 

 

Romesco Sauce

Makes 4 cups

  • 3 roasted Red Bell Pepper
  • ¼ cup Roasted Tomatoes
  • 1 Whole Garlic—Roasted
  • ¼ cup Sherry Vinegar
  • ¼ cup Toasted Almond (no skin)
  • 1 pc Toasted Bread
  • 1 Tb Saffron
  • ½ Vidalia onion—grilled
  • ½ cup Extra Virgin Olive Oil
  • 3 Tbsp Lemon Juice
  • Salt to taste

Puree in all ingredients in Vita Prep. Adjust salt and pepper to taste.

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