Rice and Corn Mushrooms with Avocado and Shrimp
Arroz y Cuitlacoche con Aguacate y CamarónesEl Sacromonte in Guadalajara is an elegant restaurant that serves inventive and gorgeously presented nueva cocina (new-style cooking) dishes. We were really impressed with this fancy first course, formed in a ring with a crown of shrimp on top, and wanted to reproduce it at home. Donna Nordin, my good friend, traveling partner, and the owner-chef of Café Terra Cotta in Arizona, developed this recipe. It's as good as we remembered.Cuitlacoche, a kind of mushroom that grows on corn in the rainy season, is available in cans in some Mexican markets. Adelita or Herdez brands are both good. For the ring, use an empty 6-ounce tuna fish can, opened on both ends and thoroughly washed.
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil plus more to coat ring
- 12 large shrimp peeled and deveined
- ½ can about 4 ounces cuitlacoche
- 2 cups canned fat-free reduced-sodium chicken broth
- 1 cup long-grain white rice
- ½ teaspoon salt
- 2 large ripe avocados Hass variety preferred, peeled
- 2 teaspoons fresh lime juice
- Salt and freshly ground pepper to taste
- Cilantro sprigs
- 3 medium tomatoes seeded and neatly diced (¼ inch)
Instructies
- Rub a film of oil on the inside of the "ring" to form the layers of rice and avocado.
- Reserve.
- Preheat oven broiler.
- Brush each shrimp with oil and place the shrimp on a baking sheet.
- Sprinkle lightly with salt.
- Broil the shrimp until pink and curled, 2 to 3 minutes.
- Reserve refrigerated.
- Coarsely chop the cuitlacoche in a food processor and scrape into a bowl.
- Put the chicken broth, rice, salt, and about 2 tablespoons of the cuitlacoche in a saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid has evaporated and the rice is tender.
- Remove the pan from the heat and stir in the remaining cuitlacoche.
- Cool to room temperature.
- Meanwhile, mash the avocados with the lime juice.
- Season with salt and pepper.
- Set aside.
- To serve, place the ring in the center of a serving plate.
- Hold the ring in place with one hand and spoon in rice to ¾ full, pressing down with the back of the spoon.
- Spoon avocado on top of the rice to fill the ring, spreading it flat.
- Slide the ring straight up to remove.
- Crown the top with 3 shrimp.
- Place a long sprig of cilantro in the center.
- Carefully spoon the diced tomato around the rice.
- Wipe out the ring, and rub with oil.
- Repeat for the other 3 servings.
Notes / Tips / Wine Advice:
Serve at once.
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