Name: Diri Djon-Djon with Shrimp
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1 cup djon-djon dried mushrooms (or 2 djon-djon bouillon cubes); 8 to 12 medium shrimp; 1 tablespoon adobo seasoning; 1 teaspoon garlic powder; 3 tablespoons extra-virgin olive oil; 2 tablespoons diced onion; 4 cloves garlic, finely chopped; 1/4 cup diced green bell pepper; 3 scallions, finely chopped; 2 sprigs thyme; 2 Scotch bonnet chile peppers; 2 whole cloves; 1 cup baby or regular lima beans or green peas, thawed if frozen; Kosher salt and freshly ground pepper; 2 tablespoons unsalted butter; 2 cups jasmine rice; 1/2 red bell pepper, diced

Directions

Rinse the dried mushrooms, then soak in water, 10 minutes. Drain the mushrooms, then combine in a pot with 2 cups water; bring to a boil and cook until hydrated and plump, about 5 minutes. Strain the mushroom broth into a separate pot (just the broth will be used to make the rice). Set the broth aside. (If using bouillon cubes, boil the cubes with 2 cups water until dissolved.)
Season the shrimp with the adobo seasoning and 1/2 teaspoon garlic powder. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, half of the garlic, the green bell pepper, scallions and thyme. Puncture 1 Scotch bonnet with the whole cloves (so they don’t get lost in the rice) and add to the pot. Cook, stirring, until slightly softened, about 1 minute.
Add the lima beans to the pot, then add the reserved mushroom broth and 2 more cups water. Bring to a boil. Season with the remaining 1/2 teaspoon garlic powder and salt and pepper to taste. Add 1 tablespoon butter and let melt. Add the rice and gently stir with a fork to evenly spread. Rapidly simmer until the water is evaporated, about 10 minutes.
Reduce the heat to low, cover the pot with foil and place a lid on top of the foil (this allows the rice to steam); secure the lid so no air can circulate in or out of the pot. Let simmer until tender, about 20 more minutes.
In a separate medium skillet, heat the remaining 1 tablespoon butter over medium-high heat. Add the red bell pepper and the remaining 1 Scotch bonnet and garlic. Add the shrimp and cook, flipping halfway, until cooked through, 2 to 3 minutes. Remove from the heat.
Fluff the rice with a fork. Serve in bowls or use a ring mold to create a ring of rice on each plate. Top with the shrimp mixture.

Photograph by Mike Garten

Diri Djon-Djon with Shrimp

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