Recipe courtesy of Nahika Hillery
From:
Food Network Magazine
Diri Djon-Djon with Shrimp
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 676
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 118
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 35
- Sodium
- 613
- Total: 1 hr 10 min
- Active: 50 min
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.