YIELD 5 SERVINGS | PREP TIME 30 MINUTES | COOK TIME 30 MINUTES
- 2 roasted red peppers, peeled, seeds and stems removed
- 4 cloves of garlic, peeled and smashed
- 1/2 shallot
- 1 can of Florida coconut milk
- 1 small can of Florida coconut cream
- 1/2 inch segment of ginger, peeled
- 10 sprigs of thyme, washed and stripped, leaves only
- 4 ounces of sour cream
- 1 tablespoon of high quality fish sauce
- 3 2/3 cups of water
- 4 tablespoons of coconut shavings
- 3 limes, juice and zest
- 1 pound of Congaree and Penn Jupiter white rice
- Salt and pepper to taste
- 1 pound or 12-15 head-on Mayport shrimp, legs and middle shell removed, deveined
- 4 tablespoons of Congaree and Penn pecan oil
- 1 potato, peeled and cut into 1/2" dice
- 2 carrots, pleeled and cut into 1/2" dice
- 1 leek, trimmed of dark green top and cut into 1/2" dice
Prepare the Sauce
In a blender, add roasted peppers, garlic, shallot, coconut milk, coconut cream, ginger, thyme, sour cream and fish sauce, and blend smooth. Season to taste with salt and pepper, and reserve, covered at room temperature.
Prepare the Rice
Add water, coconut shavings, and lime zest in a sauce pot, no smaller than 4 quarts. Bring liquid to a boil, add the rice and stir. Once liquid comes back to a boil, stir rice more than once, then cover and let simmer over low heat for 15 minutes. Turn off heat, remove lid and fluff rice. Season to taste with salt and pepper. Reserve, covered and warm, until plating.
Prepare the Shrimp
Warm a large sauté pan over medium-high heat. Season shrimp with salt and pepper, and add 2 tablespoons of pecan oil to pan. In batches, sear shrimp in the hot pan without cooking them through. Remove from pan, and keep at room temperature until plating. Keep drippings in pan to finish sauce.
Finish the Sauce
Add 2 tablespoons of pecan oil to the shrimp pan, and return to medium-heat. Put the diced carrot, potato and leek into the pan, and caramelize over medium-high heat for a few minutes. Lower the heat, add the sauce base and lime juice. Gently simmer until the vegetables are slightly soft. Add shrimp to sauce to finish cooking. Serve over rice.
Originally featured in the summer 2017 issue of Flamingo Magazine.
Recipe by Chef Trey Hartinger | Photos by Stefanie Keeler