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SPICY GREEN CURRY
ROCK SHRIMP “GUMBO”
After enjoying my first seafood gumbo (in New Orleans,
naturally), I was surprised at how stick-to-your-ribs the dish is. With
sausage, corn, and potatoes in it, it had every right to be. I soon
became devoted to gumbos as a great meal-in-a-bowl dish. This version
follows in the hearty tradition. It uses rock shrimp—tiny specimens with
a delicious lobsterlike taste—and, of course, the Green Curry Paste, so
rather than the usual hot-sauce gumbo heat you get a wave of spicy
flavors. Try it on a cool night with crusty bread.
Serves 4
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1 pound rock shrimp or regular small shrimp, peeled,
veins removed, if necessary, rinsed, and drained
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1 teaspoon sea salt, preferably Hawaiian pink
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Juice of 1 lime
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2 tablespoons grapeseed or canola oil
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2 spicy pork sausages sliced 1⁄2 inch thick
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1 cup Green Curry Paste (page 106)
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2 large potatoes, cut into 1⁄2-inch dice
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4 cups Master Chicken Broth or low-sodium canned
chicken broth
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Kosher salt and freshly ground black pepper to taste
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Kernels from 4 ears of corn
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2 cups cored and shredded kale
1. In a small bowl, combine the shrimp with the sea salt
and lime juice and set aside in the fridge.
2. Heat a small stockpot or Dutch oven over high heat.
Add the oil and swirl to coat. Add the sausages and brown on all sides,
3 to 4 minutes. Stir in the curry paste and sauté for 1 minute. Add the
potatoes and chicken broth and season with salt and pepper, keeping in
mind that the shrimp have been seasoned with salt.
3. Bring to a simmer over medium heat and cook until the
potatoes are tender and the liquid has reduced by about one quarter, 10
to 15 minutes. Add the shrimp, corn, and kale and cook until the shrimp
are cooked through, 3 to 5 minutes more. Correct the seasoning with salt
and pepper. Serve in heated pasta bowls.
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Green Curry Paste
Green Curry Chicken Noodles
Grilled Green Curry–Marinated Salmon and
Eggplant Steaks
Green Curry Chicken Burger
Spicy Green Curry Rock Shrimp
“Gumbo”
BEVERAGE TIP
Grape type
Grüner Veltliner
Characteristics
Off dry, grassy, lemon tones, bit spicy
Recommendations
Fürsten Von Liechtenstein
Wilfersdorf, Austria
MING’S TIPS
To dice the potatoes easily, first wash them, then, with a knife, square off
all four “sides” including the tops and bottoms. Cut the potatoes along
their length to make slices 1⁄2 inch thick. Keep the slices together in a
stack and slice the potato to make sticks about 1⁄2 inch wide. Cut across
the sticks to make 1⁄2-inch cubes.
To cut corn
kernels from the cobs neatly and easily, slice off the large cob ends so
each can stand straight without slipping. Place a small cutting board on a
damp towel inside a large container like a deep rimmed sheet pan or
dishwashing tub and cut the kernels off. They’ll fall into the container
rather than fly around.
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