If listening to Kai talking with Kurt Friese and Kraig Kraft as they cooked Shirmp Pilau got you hungry, here is the recipe — as well as that refreshing cocktail they made.
Plus, learn more about the book Kurt and Kraig co-wrote, Chasing Chiles.
Recipe: Shrimp Pilau
St. Augustine, Fla.
(Source: Chasing Chilies pp. 68)
• 2 cups fresh shrimp
• 1/4 cup rendered fat back or bacon fat (or as needed)
• Salt
• Pepper
• 1 Large Red Onion
• 2 medium carrots
• 2 stalks celery
• 2 cloves garlic
• 2 ripe tomatoes
• 2-4 datil peppers, sliced (we substituted habaneros)
• 1 bay leaf
• 2 cups rice
• 4 cups shrimp or fish stock (made stock with shrimp tails)
• 1 cup okra (if desired)
• 1/2 cup all-purpose flour
• 2 Tablespoons butter
• Lemon wedges
• Cilantro for garnish (if desired – that’s what we used in Kai’s kitchen)
Rinse, Peel and Devein Shrimp
In a large stock pot, heat rendered fat back or bacon fat, add shrimp slowly, as to not crowd pan. Season with salt and pepper. Sautee until pink and firm, less than two minutes, and remove to drain on paper towel.
In same stock pot, add more fat if needed. Add onion, carrots, celery, garlic, tomatoes, peppers and bay leaf. Reduce the heat to medium and sauté, stirring frequently, until vegetables are tender but not browned. Add the rice and continue to sauté until rice become somewhat translucent. Add shrimp or fish stock and reduce heat to low. Stir once more, cover the pot and cook until liquid is absorbed. The time varies depending on the type of rice, but it is usually 20 to 25 minutes for white rices and 40 to 45 minutes for brown rices.
While the rice cooks, dredge okra in seasoned flour and fry in butter in small batches over medium heat. Remove to drain on paper towels.
Once rice is done, stir in shrimp and garnish with okra and lemon wedges.
Recipe: Chadwick cocktail
(Source: About.com)
• 2 Lime quarters
• 16 Mint leaves
• 1 oz Ginger-habanero syrup**
• 1.5 oz Dark Rum
• 1 oz Pomegranate juice
• Soda
• Optional Garnishes: Sugar Cane Stick, Mint, Candied Ginger
Muddle lime and mint in a 16oz pint glass until juicy and aromatic. Add syrup, rum, and pomegranate juice. Stir, fill with ice, and then stir. Top with soda, and stir once more.
Optional Garnishes: Sugar Cane Stick, Mint, Candied Ginger
**Ginger-habanero syrup: 1 cup sugar, 1 cup water heated to just before boiling with 1 seeded habanero and 2 oz sliced fresh ginger. Remove habañero 5 minutes after taking off of heat. Cool and strain out ginger. Keeps sealed in refrigerator for 3 weeks.
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