Recipe courtesy of Nahika Hillery

Diri Djon-Djon with Shrimp

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This rice dish gets its color from black mushrooms that are native to Haiti. They’re hard to find stateside, says Food Network Kitchen app host Nahika Hillery, so she also calls for djon-djon bouillon cubes, which have a similar flavor. “This rice is a perfect side to seafood and pairs well with any fish,” she says.
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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 50 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.)
  2. Season the shrimp with the adobo seasoning and 1/2 teaspoon garlic powder. Set aside.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. 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.

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