Glendale Shrimp Pilaf
Source of Recipe
Kent Smith mailto:kentsmith@dxsys.com ,wwrecipes - Desserts - Danish Red Berry Pudding - November 9, 2001 ,theme - A Local Specialty from My Corner of Recitopia
Recipe Introduction
Greetings from darkest Glendale, one of the 79 towns and districts
that make up greater Los Angeles. We live in one of the dry canyons
(can't even get fire insurance here) with a puppy named Puppy and the
ghosts of our two precious cats, Nitabelle and Lonesome, eaten last
year by lynxes. Many people know that Southern California has its own
cuisine, based on the food of northern Baja and the state of Chihuahua
in Mexico. But not so many know that across L.A. there are many
micro-cuisines. The pupusas in West Hollywood are very different from
those in Culver City, and from a different planet from the ones in La
Canada. Glendale and Pasadena have many differing food traditions,
and even within Glendale itself, those of us living north of San
Fernando Road can hardly read the menus of cafes just ten blocks to
the south.
So here is probably the first truly authentic recipe you've received
from northeast Glendale, a shrimp pilaf that goes down wonderfully
with an icy cold Mexican beer like Dos X's. It's quite spicy (as are
most of the San Fernando Valley cuisines), and requires a couple of
specific spices -- ancho chili powder (any Latin specialty market
should have it) and rocotillo chile peppers (available in Latin and
East Indian markets). They give it its unique flavor, so no
substitutes!
List of Ingredients
1 T. of a good olive oil, with 1/4 teaspoon ancho chili powder
1 small red onion, finely chopped
4 scallions, finely chopped
4 rocotillo chile peppers, seeded and chopped
1 Serrano seeded and chopped (not too large! the big ones
aren't as flavorful)
1 t. hot pepper flakes (or more for fanatics)
2 cloves garlic, minced
2 Roma tomatoes, peeled, seeded and chopped
1 t. red wine vinegar
2-1/4 cups clam broth (bottled is okay)
1 pound tiger shrimps, peeled and deveined (reserve the shells)
1-1/2 cups Basmati rice
Salt and ground black pepper Recipe
Heat the olive oil and ancho chili powder in a large skillet over
medium heat for 2 to 3 minutes. Add the onions, scallions, chile
peppers, Serrano, and garlic. Cook until the onions are soft but not
brown, no more than 5 minutes. Increase the heat to high. Stir in
the tomatoes and vinegar. Cook until most of the tomato juice has
evaporated, about 3 minutes. Meanwhile, pour the clam broth and water
into a large, heavy saucepan. Add the shrimp shells and simmer over
medium heat for 10 minutes.
While the stock is simmering, add the Basmati rice to the tomato
mixture. Cook over medium heat for 2 to 3 minutes, or until the rice
is shiny. Increase the heat to high and strain the clam broth into
the pan. Season with salt and black pepper. Bring to a boil. Reduce
the heat to low, cover, and cook for 15 minutes. Stir in the shrimp,
cover, and cook for 10 minutes, or until the rice is moist but not
soupy and the shrimp turn pink. If the rice is too moist, remove the
cover for the last 5 minutes of cooking. Season with more salt and
pepper if desired.
And enjoy a fabulous spicy lunch!
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