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

By WisconsinMike

Ingredients

• 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

Preparation

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.