Asopao de Camarones

Rice Blend, Shrimp Stock, Cubanelle Sofrito, Monkfish Liver, Sour Orange

Chef Sashia Liriano of Saviñon | Philadelphia

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Adapted by StarChefs | january 2024

INGREDIENTS

Rice Blend:
Yield: 2 servings
50 grams short grain rice
25 grams brown rice
30 grams pearl barley
10 grams yellow glutinous millet
10 grams black sweet rice

Shrimp Stock:
Yield: 3 quarts
225 grams unsalted butter
120 grams shrimp shells
80 grams shallot
25 grams crushed garlic
4 grams red chile flake
3 grams black peppercorn
8 grams annatto powder
110 grams crushed San Marzano tomato
180 grams dry white wine
560 grams clam juice

Cubanelle Sofrito:
Yield: 3 quarts
250 grams extra virgin olive oil
75 grams leek
150 grams brunoise cubanelle
375 grams brunoise Spanish onion
800 grams white wine

Marinated Shrimp:
1 cup extra virgin olive oil
1 tablespoon annatto powder
1 tablespoon chopped garlic
Zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon Aleppo chile flakes
Shrimp

To Assemble and Serve:
Yield: 3 quarts
25 grams monkfish liver purée
Salt
2 tablespoons sour orange juice

METHOD

For the Rice Blend:
Place all grains in a strainer and rinse until water runs clear. Transfer rinsed grains to a pot with 2 cups water. Let soak 30 seconds. Place pot over medium-high heat and bring mixture to a boil. Reduce heat and let simmer 12 minutes, or until grains are cooked through. Let cool.

For the Shrimp Stock:
In a heavy-bottomed pot over medium heat, melt butter. Add shrimp shells and sweat until fragrant. Add shallots, garlic, chile flakes, black peppercorns, and annatto powder. Cook 4 minutes, or until fragrant. Add tomatoes and cook additional 5 minutes. Delgaze pot with wine. Cook until au sec. Add clam juice and let simmer 30 minutes. Strain mixture and let cool. Once cooled, skim butter fat from the surface and reserve separately. 

For the Cubanelle Sofrito:
In a heavy-bottomed pot over medium heat, add oil, leeks, cubanelle, and onion. Sweat until vegetables are soft and translucent. Reduce heat and cover, checking periodically to prevent vegetables from caramelizing. Once tender, deglaze pan with wine and reduce mixture until au sec. Remove from heat and reserve.

For the Marinated Shrimp:
In a mixing bowl, combine oil, annatto powder, garlic, lemon zest, salt, and chile flakes. Add shrimp and let sit 20 minutes at room temperature. Transfer to a sauté pan over medium heat and sear shrimp on all sides. 

To Assemble and Serve:
In a pot over medium heat, add 300 grams Rice Blend, 75 grams Cubanelle Sofrito, and 130 grams Shrimp Stock. Once mixture is simmering, add monkfish liver purée and 30 grams reserved shrimp butter. Cook 5 minutes, or until a creamy, risotto-like mixture is achieved. Taste and adjust seasoning with salt and sour orange juice. Transfer mixture to a serving bowl. Top with desired amount Marinated Shrimp.

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