Menu Enter a recipe name, ingredient, keyword...

Grilled Gulf Shrimp, Saffron Basmati Rice, Sweet Corn & Mushroom Ragout, Grape Tomatoes, Chive Oil


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Saffron Rice:
  • 2 C. basmati Rice
  • 3 C. water or stock
  • 1/2 Onion, small dice
  • 1 lime, zested and juiced
  • 1/2 T. Saffron
  • 2 T. garlic puree
  • 1 Bay leaf
  • 1 pinch ground cardamom
  • Salt and pepper to taste
  • Chive oil:
  • 1/2 C. fresh chives (rough chopped)
  • 1/2 C. EVOO
  • 1 T. fresh lemon juice
  • Sweet Corn and Mushroom Ragout with Grape tomatoes:
  • 4 C. sweet corn
  • 8 oz. cherry tomatoes (halved)
  • 4 oz. shitake mushrooms (stems removed and sliced)
  • 1 onion, small dice
  • 1 C. white wine
  • 1 C. heavy cream
  • 2 oz. unsalted butter
  • Salt and pepper to taste
  • Grilled Shrimp:
  • 12 large shrimp, peeled and deveined
  • 1/4 C. olive oil
  • 1 t. minced garlic



Step 1

For the Rice:
Bring stock, bay leaf, and saffron to a boil and strain.
In a spearate pan, saute the onions until translucent. Add the garlic and stir. Add the rice and toast for 1 minute. Pour the boiling liquid over the rice. Cover with parchment circle. Bake at 375 degrees for 15-17 minutes. Finish with lime zest, lime juice, cardamom. Fluff with a fork and spread out on a sheet pan to cool down.

For the chive oil:
Combine all ingredients in a blender. Puree until smooth, strain through a Chinoise or mesh strainer, season with salt and pepper.

For the sweet corn:
Saute onions until translucent. Add the corn and saute 3 minutes. Add white wine and reduce to au sec. Add the heavy cream and reduce by half. Add the butter and cook 2 minutes. Add the shitakes and cherry tomatoes and cook 2-3 minutes. Adjust the seasoning with salt and pepper.

For the shrimp:
Coat shrimp with olive oil, garlic, salt and pepper and allow to marinade for at least 1 hour.
Grill to order and serve all together, using the chive oil on the top and around the sides.


You'll also love

Review this recipe

Lasagna with Grape Tomatoes and Broccoli Rabe Grapefruit Sabayon Cakes