Shrimp “Scampi” with Creamy Green Chile Rice

April 8, 2014
Dinner, Lunch, Seafood

Serves: 4

Creamy Green Chile Rice
1½ cups heavy cream
1½ cups long grain white rice
2¾ cups water
Salt and freshly ground black pepper
2 roasted poblano chile, finely diced
3 green onions, thinly sliced
¼ cup finely chopped fresh cilantro

1. Place heavy cream in a small saucepan over high heat and bring to boil. Reduce heat to medium and simmer until reduced by half.

2. While the cream is reducing, bring the water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce heat to medium and cook until all of the liquid is absorbed, 15-18 minutes.

3. Remove rice from heat and let sit for 5 minutes with the lid on. Remove lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and salt and pepper. Stir in the poblano, green onion and cilantro and transfer to a bowl.

Shrimp Scaampi
Canola oil
12 extra colossal shrimp (U4-6), peeled and deveined (or, you can use smaller shrimp such as U21-24) and serve 5 or 6 per serving
Kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
2 cups dry, fruity white wine (such as a Sauvignon Blanc)
1 stick very cold unsalted butter, cut into small pieces
¼ cup chopped flat leaf parsley
Parsley sprigs, for garnish

1. Heat a few tablespoons of canola oil in a large saute pan over high heat until it begins to shimmer. Season the shrimp on both sides with salt and pepper and sear the shrimp, in batches until lightly golden brown on each side and just cooked through, about 2 minutes per side. Repeat with remaining oil and shrimp. (You want them to be slightly undercooked, because you will add them back to the sauce where there can finish cooking.) Remove the shrimp to a large plate and return the pan to the burner.

2. Make sure there is a tablespoon of fat left in the pan; if not, add more. Add the shrimp and cook for 1 minute. Add the wine and cook until reduced to ½ cup, about 5 minutes. Reduce the heat to medium-low, and slowly whisk the butter in, piece by piece, and continue cooking until emulsified, season with salt and pepper, add the shrimp, and the accumulated juices on the plate back to the pan and cook just to heat through, about 20 seconds. Spoon rice into center of plates, arrange shrimp on top and pour some of the sauce over the top and around the plate. Garnish with parsley sprigs.