Jumbo Shrimp w/ Tomato Fricassee & Strawberries + Plantain Mashed

Prep Time:  50mins

Cook Time: 30mins

Total time: 1hr 20mins

Yield: 8 servings

INGREDIENTS:

SOFRITO:

  • 1 large onion, peeled
  • 1 Anaheim chile, seeds removed
  • 1 green bell pepper, seeds removed
  • 1 jalapeno, seeds removed
  • 1/2 bunch cilantro, roughly chopped
  • Splash distilled vinegar
  • Salt and pepper

JUMBO SHRIMP WITH TOMATO FRICASSEE AND STRAWBERRIES:

  • 1 1/2 tablespoons chile oil
  • 1 Spanish onion, sliced
  • Salt
  • 1 bunch small carrots peeled and sliced lengthwise
  • 4 cloves garlic, sliced
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 large heirloom tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon hot paprika
  • 1 teaspoon smoked paprika
  • 3 sprigs rosemary
  • Pepper
  • 4 pounds jumbo shrimp, unpeeled but deveined
  • 1 teaspoon achiote molido
  • Reserved cooking liquid from plantains or vegetable stock or water
  • 2 cups large strawberries, hulled and halved

Directions:

For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend. 

For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste. 

Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving. 

Notes: Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water. 

The sofrito can be made ahead of time and kept frozen or refrigerated.


Plantain Mashed

Prep Time:  35mins

Cook Time: 25mins

Total time: 1hr

Yield: 8 servings

Ingredients:

  • Salt
  • 10 sweet (yellow/black) plantains
  • 8 ounces butter, at room temperature
  • 1 cup whipping cream, warmed
  • Black pepper

Directions:

  1. Bring a pot of salted water to a boil.
  2. Peel and cut the plantains in half crosswise. Boil the plantains until soft, 10 to 15 minutes depending on ripeness.
  3. Drain the water or reserve for another use. (Kelis sets aside the plantain cooking water to thin out the sauce in her Jumbo Shrimp with Tomato Fricassee and Strawberries recipe.) Add the butter to the plantains and mash with a potato masher, then add the warmed whipping cream. Combine until smooth, and add salt and pepper to taste.

 

Farro Salad

 

Prep Time:  55mins

Inactive Prep: 40mins

Cook Time: 40mins

Total time: 2hrs 15mins

Yield: 8 servings

Ingredients:

GINGER SESAME GLAZE:

  • 1/2 cup honey
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 cloves garlic, chopped
  • 2 large onions, chopped
  • One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
  • Black pepper

FARRO SALAD:

  • 4 cups farro
  • 7 cups chicken stock
  • 1 cup 1/4-inch diced pancetta
  • 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
  • 2 cups thawed frozen green peas
  • 2 cups thinly sliced shallots
  • 3 cloves garlic, finely minced
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper

Directions:

For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.

For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.

Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.

Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.

Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.

You can cook the farro the night before you want to serve it.

Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Apple Buckle + Goat Cheese IceCream

Prep Time:  1hr 5mins

Cook Time: 50mins

Total time: 1hr 55mins

Yield: 8 buckles

Ingredients:

  • 5 green apples, skin on and chopped
  • 2 sticks (16 tablespoons) butter
  • 2 cups raw sugar
  • 2 tablespoons vanilla extract
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 cup whole milk

*Special equipment: 8 mini cast-iron skillets or ramekins

Directions:

  1. In a saucepan, combine the apples, 1 stick of the butter, 1 cup of the sugar, the vanilla extract, 1 teaspoon of the salt, the cinnamon and nutmeg. Cook until the apples become soft, 15 to 20 minutes.
  2. In a separate bowl, combine the flour, baking powder, remaining 1 cup sugar and remaining 1 teaspoon salt. Then add the milk and mix until all of the dry ingredients are moistened.
  3. Meanwhile, preheat the oven to 350 degrees F.
  4. Add 1 tablespoon of butter to each skillet or ramekin. Place the skillets on a cookie sheet and heat them in the oven until the butter begins to bubble, about 10 minutes. Carefully remove the cookie sheet with the skillets, and spoon the batter until just below the rims (about half full if using a ramekin). Immediately spoon the apple mixture over the top of the batter. Place in the oven and bake until golden brown, about 20 minutes.

Goat Cheese Ice Cream

Prep Time:  40mins

Inactive Prep: 30mins

Cook Time: 20mins

Total time: 1hr 30mins

Yield: 8 servings

Ingredients:

  • 4 ounces goat cheese
  • 3 tablespoons light corn syrup
  • 2 cups heaving whipping cream
  • 1/2 cup milk
  • 4 egg yolks
  • 1 cup sugar

*Special equipment: Ice cream maker

Directions:

  1. Combine the goat cheese with the corn syrup in a mixing bowl.
  2. Heat the cream and milk, stirring continuously, in a saucepan until nearly boiling and small bubbles form at the edge of the bowl, 5 to 10 minutes.
  3. Meanwhile, whisk the egg yolks and sugar into a separate mixing bowl until pale yellow, 4 to 5 minutes. Add a quarter of the hot cream mixture to the egg mixture to temper it. Then add the egg mixture to the cream mixture in the saucepan. Heat the mixture over low heat, whisking continuously, until the mixture coats the back of a spoon, about 10 minutes.
  4. Pass through a fine mesh strainer into a bowl, and then place the bowl into an ice bath until cool, at least 30 minutes or overnight. Add the goat cheese mixture and stir to combine, refrigerate until cooled completely. Add to an ice cream maker and prepare according to the manufacturer’s instructions.