I swear I’m trying to not fall behind on these posts… life keeps sweeping me away! This post was actually cooked last week. Thank you to RubsWithLove (strawberry cream pie), Mistress Whiskey (salad and wine), Bestie Extraordinaire (salad and wine), Wonderful Boyfriend, and NewOrleans (sinful mango dessert) for coming to this dinner and bringing wonderful dishes.
I decided to make this recipe by cooking the rice in a rice-cooker and cooking the seafood separately. This way I didn’t have to worry about over-cooking shrimp, which is gross. So into the pan went double the amounts of herbs and spices, double the amount of tomato paste, and triple the garlic. I let that warm up and then I put three pounds of shrimp in. I topped the mix off with veggie broth until it was sauce-like instead of paste-like. In next went the veggies, at about 1.5 times the amounts called for originally. I let that simmer until the shrimp were just barely done. I put the rice into a dish to serve, the shrimp mix into another dish, the olives into a dish, the avocados into a dish, and then I put lump crab meat into the final dish.
Onto our plates went the salad and dressing and then the rice and shrimp with whatever toppings sounded good to people. (How could you not want crab meat, after all?) The dinner was a perfect blend of spice, flavor, and texture. I likened it to etouffee at the time, and most everyone seemed to agree that was a close relation to this dish. I highly recommend it, and will look forward to making it again soon.
Our newest blog guest decided to take a trip to the store and buy something that inspired him. (Being a chef in real life has creativity perks that most people who love food envy.) He made a “coconut caramel cream mango flambe” and it was OUT OF CONTROL delicious. There is no photo of it, mostly because it disappeared so quickly into our bellies and also because it was one of those dishes that tasted amazing but didn’t look very pretty. I highly recommend finding a friend that likes to make food like this (unless you are trying to diet, in which case, run very, very far away!). Yum for all the dishes we ate this night!
(recipe borrowed from the cooks at: www.caribbeanchoice.com)
Asopao de Mariscos (spiced shrimp with rice)
- 2 lbs of shrimp, crab or lobster
- 1 lemon (may be omitted)
- 2 1/2 cups of rice
- 3/4 gallon of water
- 5 tablespoons oil
- 4 tablespoons tomato paste
- 1/4 cup chopped green peppers
- 1 pinch oregano
- 1 teaspoon mashed garlic
- 1 pinch black pepper
- 1/8 cup chopped seedless olives
- 1/4 cup chopped celery
- 1 spoon finely chopped parsley
- 1 spoon finely chopped coriander
- 1/2 spoon of thyme leaves
- 1 cube of chicken stock
METHOD / DIRECTIONS:
In an iron pot heat the oil (reserve 2 spoons of oil). Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot.
RECIPE NOTES: Serve with a few slices of avocados or tostones.