Fresh and refreshing…the flavors in this dish just explode on your palate! You’ll feel like you’re on one of the Caribbean islands–all you’ll need is the breeze and a cabana! The sweetness of kiwi fruit…the unique flavor of cumin, a distinctive, slightly bitter yet warm flavor …tender shrimp, crunchy celery and succulent corn all in a creamy Béchamel sauce. The big plus is that it’s easy to prepare…and you want to serve it immediately!
What you need:
8 tbl butter (divided)
2 tbl diced shallots
1 tbl sliced garlic
1 ½ to 2 pounds large peeled deveined shrimp with tails on
2 tsp ground cumin (I use Turkish ground cumin.)
1 cup white wine (I use a good chardonnay.)
1 cup sliced celery
2 ½ cups frozen corn
6 fresh kiwi fruits peeled and diced
Kosher salt/pepper to taste
Black (Forbidden) Rice (or brown rice)—Prepare according to package instructions
4 tbl butter
3 tbl all purpose flour
1 cup heavy cream
1 cup milk
1 cup chicken broth (room temperature)
½ tsp nutmeg
Salt to taste
What you do:
In a large skillet over medium heat, melt butter and sauté shallots and garlic until translucent. Add shrimp and cook about 2 minutes each side. Add cumin and toss shrimp coating all pieces. Slowly add wine then celery and corn and bring to sizzle for about 5-7 minutes. Cover with lid and remove from heat.
In medium sauce, melt the butter over medium-low heat. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 4 to 5 minutes.
Meanwhile, heat the heavy cream and milk in a separate pan until slightly warm. Add this mixture one cup at a time to flour paste mixture whisking continuously until very smooth. Add chicken broth. Increase heat to medium and cook about 10 minutes, stirring constantly. Remove from heat. Add nutmeg and season with salt.
Pour Béchamel sauce over shrimp/corn mixture and gently fold in. Serve over black (or brown) rice prepared according to package instructions. Top with about equal portions of fresh diced kiwi fruit.
©Alice D’Antoni Phillips Ally’s Kitchen