Photo: Victor ProtasioTheTop Cheffinalist (who will compete on the show’s all-star season in March) and ownder of Pinch & Plate in Washington, D.C., celebrates the flavors of West Africa in this easy, crowd-pleasing mealEric Adjepong’s Grilled Shrimp with Spicy Jollof Rice2 small red onions, roughly chopped (about 3 cups)3 plum tomatoes (about 1 lb.), roughly chopped3 medium-size red bell peppers, roughly chopped (about 3 cups)2 garlic cloves, coarsely chopped1 (1-in.) piece fresh ginger, peeled and sliced2 tsp. ground nutmeg1 1/2 tsp. cayenne pepper1 1/2 tsp. curry powder3 Tbsp. vegetable oil, divided2 heaping Tbsp. tomato paste2 1/4 tsp. kosher salt, divided1 1/2 cups uncooked basmati rice, rinsed well1 1/2 cups chicken stock2 lbs. large raw shrimp, peeled and deveined1/2 tsp. black pepper1.Process onions, tomatoes, bell peppers, garlic, ginger, nutmeg, cayenne and curry powder in a blender until smooth, about 15 seconds. (You should have about 6 cups.)2.Heat 2 tablespoons of vegetable oil in a large nonstick, oven-safe skillet or Dutch oven over medium high. Add tomato paste, and stir to combine. Stir in onion-tomato mixture. Cook, whisking occasionally, until reduced to about 1 1/2 cups, 35 to 40 minutes. Stir in 1 1/2 teaspoons of the salt.3.Preheat oven to 350°. Add rice to tomato mixture, and stir to coat. Stir stock into mixture, and reduce heat to medium low. Simmer 3 minutes. Cover and transfer to preheated oven. Bake until liquid is absorbed, and rice is tender, about 25 minutes.4.Meanwhile, heat a grill pan over medium high. Toss shrimp in a medium bowl with black pepper and remaining 1 tablespoon oil and 3/4 teaspoon salt. Add shrimp, in batches, to grill pan, and cook until opaque and charred, about 2 minutes per side. Fluff rice with a fork and serve with Shrimp.Quick Tip!Got leftovers? “Jollof rice tastes even better once it’s had a day to allow those flavors to deepen,” says Adjepong. To reheat, combine the rice with a splash of water. Cover and bake at 300° for 20 minutes.Serves:4 to 6Active time:40 minutesTotal time:1 hour 15 minutes
Photo: Victor Protasio
TheTop Cheffinalist (who will compete on the show’s all-star season in March) and ownder of Pinch & Plate in Washington, D.C., celebrates the flavors of West Africa in this easy, crowd-pleasing mealEric Adjepong’s Grilled Shrimp with Spicy Jollof Rice2 small red onions, roughly chopped (about 3 cups)3 plum tomatoes (about 1 lb.), roughly chopped3 medium-size red bell peppers, roughly chopped (about 3 cups)2 garlic cloves, coarsely chopped1 (1-in.) piece fresh ginger, peeled and sliced2 tsp. ground nutmeg1 1/2 tsp. cayenne pepper1 1/2 tsp. curry powder3 Tbsp. vegetable oil, divided2 heaping Tbsp. tomato paste2 1/4 tsp. kosher salt, divided1 1/2 cups uncooked basmati rice, rinsed well1 1/2 cups chicken stock2 lbs. large raw shrimp, peeled and deveined1/2 tsp. black pepper1.Process onions, tomatoes, bell peppers, garlic, ginger, nutmeg, cayenne and curry powder in a blender until smooth, about 15 seconds. (You should have about 6 cups.)2.Heat 2 tablespoons of vegetable oil in a large nonstick, oven-safe skillet or Dutch oven over medium high. Add tomato paste, and stir to combine. Stir in onion-tomato mixture. Cook, whisking occasionally, until reduced to about 1 1/2 cups, 35 to 40 minutes. Stir in 1 1/2 teaspoons of the salt.3.Preheat oven to 350°. Add rice to tomato mixture, and stir to coat. Stir stock into mixture, and reduce heat to medium low. Simmer 3 minutes. Cover and transfer to preheated oven. Bake until liquid is absorbed, and rice is tender, about 25 minutes.4.Meanwhile, heat a grill pan over medium high. Toss shrimp in a medium bowl with black pepper and remaining 1 tablespoon oil and 3/4 teaspoon salt. Add shrimp, in batches, to grill pan, and cook until opaque and charred, about 2 minutes per side. Fluff rice with a fork and serve with Shrimp.Quick Tip!Got leftovers? “Jollof rice tastes even better once it’s had a day to allow those flavors to deepen,” says Adjepong. To reheat, combine the rice with a splash of water. Cover and bake at 300° for 20 minutes.Serves:4 to 6Active time:40 minutesTotal time:1 hour 15 minutes
TheTop Cheffinalist (who will compete on the show’s all-star season in March) and ownder of Pinch & Plate in Washington, D.C., celebrates the flavors of West Africa in this easy, crowd-pleasing meal
Eric Adjepong’s Grilled Shrimp with Spicy Jollof Rice
2 small red onions, roughly chopped (about 3 cups)3 plum tomatoes (about 1 lb.), roughly chopped3 medium-size red bell peppers, roughly chopped (about 3 cups)2 garlic cloves, coarsely chopped1 (1-in.) piece fresh ginger, peeled and sliced2 tsp. ground nutmeg1 1/2 tsp. cayenne pepper1 1/2 tsp. curry powder3 Tbsp. vegetable oil, divided2 heaping Tbsp. tomato paste2 1/4 tsp. kosher salt, divided1 1/2 cups uncooked basmati rice, rinsed well1 1/2 cups chicken stock2 lbs. large raw shrimp, peeled and deveined1/2 tsp. black pepper
1.Process onions, tomatoes, bell peppers, garlic, ginger, nutmeg, cayenne and curry powder in a blender until smooth, about 15 seconds. (You should have about 6 cups.)2.Heat 2 tablespoons of vegetable oil in a large nonstick, oven-safe skillet or Dutch oven over medium high. Add tomato paste, and stir to combine. Stir in onion-tomato mixture. Cook, whisking occasionally, until reduced to about 1 1/2 cups, 35 to 40 minutes. Stir in 1 1/2 teaspoons of the salt.3.Preheat oven to 350°. Add rice to tomato mixture, and stir to coat. Stir stock into mixture, and reduce heat to medium low. Simmer 3 minutes. Cover and transfer to preheated oven. Bake until liquid is absorbed, and rice is tender, about 25 minutes.4.Meanwhile, heat a grill pan over medium high. Toss shrimp in a medium bowl with black pepper and remaining 1 tablespoon oil and 3/4 teaspoon salt. Add shrimp, in batches, to grill pan, and cook until opaque and charred, about 2 minutes per side. Fluff rice with a fork and serve with Shrimp.
Quick Tip!Got leftovers? “Jollof rice tastes even better once it’s had a day to allow those flavors to deepen,” says Adjepong. To reheat, combine the rice with a splash of water. Cover and bake at 300° for 20 minutes.
Serves:4 to 6Active time:40 minutesTotal time:1 hour 15 minutes
source: people.com
