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Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice (Bobby Flay) Recipe

Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice (Bobby Flay) Recipe

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Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice (Bobby Flay)

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Ingredients:

Serving

2 tbsp olive oil
24 medium gulf shrimp, shell removed and deveined
1 poblano pepper, quartered and thinly sliced
3 cloves garlic, finely chopped
4 cups shrimp stock , recipe follows
2 tbsp cold unsalted butter
2 tbsp fresh lime juice
1/4 cup chopped cilantro
salt and freshly ground pepper
1/2 cup chopped peanuts
dirty rice , recipe follows
2 tbsp olive oil
3 cups shells and tails from raw shrimp
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk, coarsely chopped
6 cups water
1 cup white wine
1 ripe medium tomato, chopped or 1/2 cup canned plum tomatoes
1 bay leaf
2 tbsp olive oil
salt and freshly ground pepper
1 lb chicken livers
1 large red onion, finely diced
1 yellow pepper, finely diced
1 red pepper finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
1 serrano chile, finely diced
2 cups long grain rice
4 1/2 cups home-made chicken stock
2 tbsp maple syrup
salt and freshly ground black pepper , to taste
1/4 cup chopped fresh flat leaf parsley
1 tbsp finely chopped fresh thyme

Directions:

Heat olive oil in a large skillet over high heat. Add the shrimp and sear on both sides until golden brown, about 1 minute per side. Remove the shrimp to a plate.
Add the poblano pepper to pan and cook until soft. Add the garlic and cook for 1 minute more. Add the shrimp stock, bring to a boil, and reduce by half. Add the shrimp back to the pan, stir in the butter, lime juice, and cilantro, and season with salt and pepper, to taste. Spoon over Dirty Rice onk a platter and sprinkle with the peanuts.
Shrimp stock:
In a large saucepan over high heat, heat the oil until almost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato, and bay leaf. Reduce the heat to medium, partially cover and simmer for 40 minutes. Strain through cheesecloth or a fine strainer.
Yield: 4 to 5 cups
Dirty Rice:
Heat olive oil in a medium saucepan over high heat. Add the chicken livers to the pan and sear on both sides until golden brown (do not cook through, they will continue cooking in the rice).
Remove the livers with a slotted spoon to a cutting board, let cool slightly and coarsely chop.
Add the onions, peppers, celery, garlic, and serrano chile to the pan and cook until golden brown. Stir in the rice and cook for 2 minutes. Add the stock, maple syrup, chicken livers and season with salt and pepper, stir well and bring to a boil. Cover the pan, reduce the heat to medium, and continue cooking for 12 to15 minutes. Remove from the heat, stir in the parsley and thyme and fluff with a fork.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5782.8 Kcal (24211 kJ)
Calories from fat	2122.28 Kcal
		% Daily Value*
Total Fat	235.81g	363%
Cholesterol	1846.97mg	616%
Sodium	8828.42mg	368%
Potassium	946.51mg	20%
Total Carbs	592.79g	198%
Sugars	481g	1924%
Dietary Fiber	27.72g	111%
Protein	295.76g	592%
Vitamin C	155.7mg	260%
Vitamin A	0.2mg	7%
Iron	13.3mg	74%
Calcium	190mg	19%

Amount Per 100 g
Calories	346.69 Kcal (1452 kJ)
Calories from fat	127.24 Kcal
		% Daily Value*
Total Fat	14.14g	363%
Cholesterol	110.73mg	616%
Sodium	529.29mg	368%
Potassium	56.75mg	20%
Total Carbs	35.54g	198%
Sugars	28.84g	1924%
Dietary Fiber	1.66g	111%
Protein	17.73g	592%
Vitamin C	9.3mg	260%
Iron	0.8mg	74%
Calcium	11.4mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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