Archive for the ‘Shrimp’ tag
Welcome to another installment of “LeChef cooks from the Momofuku cookbook”. Sorry guys, I’m really just a sucker for that book, and I’ve actually made this dish before but never posted it. You won’t think less of me when you decide to give it a try though, because it’s really good, and if you make it the way I did (slightly modified from David Chang’s version) it’s pretty quick too. I substitute good vegetable bullion for the ramen broth (though I do have a stockpile in my freezer that I made a couple months ago, I like to save that for when I make ramen) which saves the 6-7 hour process of making the broth. I still do the slow-poached eggs, but if you start them just before you start everything else, you can still have this meal done in an hour. Substitute standard poached eggs and you can shave off more time if you wish.
When I read that risotto was this week’s Food52 theme, I knew that I wasn’t going to submit something that was “Italian”. I’ve made plenty of mushroom, seafood, and veggie risottos that are great standbys, but it’s not my favorite thing to cook. Too much constant attention is required for one dish, and I lose patience for risotto rice very quickly. I decided to put together a dish that was original, and used a flavor profile that I really enjoy (and have been craving recently): ceviche. A traditional risotto with a few tweaks: avocado and sour cream for smoothness, lime-cured shrimp for some acidity, and an adapted gremolata of cilantro, garlic, jalapeno and lime zest complete the “Italian/Latin American” crossover.
It’s winter in New England, which brings with it the annual harvest of Maine shrimp. Technically called boreal red shrimp, these tiny, delicate creatures are New England’s only native shrimp species, and are only harvested for 6 weeks each winter. I was reminded about their annual appearance when I noticed them front and center at the Citarella fish market. Bright red and eye-catching, with eyes, legs, and antennae all over the place. Maine shrimp have gained a reputation as a raw delicacy (which is how I first had them), and their limited availability makes them an elusive and desirable treat. Served raw with some lemon zest, oil, and salt, they are sweet and creamy, and unlike any sushi I have ever had. In the risotto I made, they are added at the very last minute and only cook through residual heat, to try to preserve as much of these delicate flavors as possible.