EyeSwoon

Shrimp Porridge

Chef George Mendes

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  • Ingredients

    • Serves 4

      • 3 1/2 cups whole-wheat country bread, cubed
      • 3 tablespoons extra-virgin olive oil
      • 1 small white onion, finely diced
      • 3 garlic cloves, minced
      • kosher salt and freshly ground white pepper to taste
      • 8 fresh shrimp
      • 1 fresh bay leaf, torn
      • 1 teaspoon tomato paste
      • 1 1/2 teaspoon of coriander seeds, toasted & ground
      • 1 teaspoon pimenton (smoked sweet paprika), plus more to taste
      • 1 pinch crushed red chile flakes
      • 2 cups shrimp stock
      • 1/2 cup fresh cilantro, finely chopped
      • 2 large eggs, beaten
      • 1/4 teaspoon lime zest, freshly grated
      • Maldon sea salt to taste

       

  • The Prep

      1. Preheat the oven to 300.
      2. Spread the bread in a single layer on a half sheet pan and bake until toasted, dry and crunchy. Let cool.
      3. Heat 2 tablespoons of the oil in a medium cast-iron casserole over medium heat. Add the onion, garlic and a big pinch of kosher salt, then stir in the bay leaf. Cook about 7 minutes until the onions are translucent, stirring occasionally.
      4. Add the tomato paste and another tablespoon of oil and cook for about 3 min, stirring occasionally. Add coriander, pimento, chile flakes and a big pinch of kosher salt.
      5. Stir well and bring to a simmer. Simmer until the mixture is thick and the flavors are really concentrated, about 10 min.
      6. Gently fold in the bread, let it soak up the juices and drizzle with more oil. Add 1 cup of the shrimp stock and fold in gently. You don’t want the bread to shred. Continue adding the stock, 1/2 cup at a time, folding gently after each addition. The mixture will be wet and the bread will break down a little, but you want the cubes to hold their shape. The more you work it now, the gummier the mixture will become. Discard the bay leaf.
      7. Gently fold in the cilantro and eggs until the eggs are heated through. You don’t want to actually scramble the eggs, you just want them to enrich the mixture.
      8. Garnish with with oil, lime zest, pimenton and Maldon salt.
      9. For the shrimp: sauté fresh shrimp in olive oil, salt and pepper in a separate pan and place on top of porridge.