Make Mom happy with something homemade. Made by you on Mother’s Day makes it even more special. Just think, you won’t have to deal with the long wait at restaurants, the reservations made months in advance, or the crowds, bad service and traffic. No need to subject Mom to the unpleasant. Instead, let Mom enjoy a good meal in the comfort of her home.
This Shrimp Paella is cooked like the Filipino paella or what’s called “bringhe” (say “bring-he”). In addition to tomato sauce, add curry, fish sauce or “patis”, coconut milk and give it a whole, new perspective.
What makes this dish even easier to do is that you can use cooked rice. The shortcut does not affect the great results once the dish is done. You’ll be treating Mom to the exciting aroma of curry and sweet coconut mixed in with the flavors of peppers and chorizos.
Put it all together and the colorful palette of ingredients take care of itself. Mom will never feel more special than this! Especially because you made it for her!
Shrimp Paella Filipino Bringhe-style : With Coconut Cream and Curry
Servings: 4 to 6
Cooking Time: 45 minutes
1 pound large shrimps, peeled, deveined, pre-boiled
1 can ginger ale
Juice of 1 lemon
1 large, 6 ounce Spanish chorizo, sliced
2 Tablespoons extra virgin olive oil
1 whole onion
1 teaspoon minced garlic
1 whole green or red pepper, sliced thin
1 can, about 6 ounces, tomato sauce
1 tablespoon fish sauce or “patis” (from Philippine aisle/ Asian groceries)
2 teaspoons yellow curry powder
1 cup broth
1 cup sliced green beans
¾ cup green peas
1 can coconut milk
4 to 5 cups cooked white rice, preferably a day old, refrigerated
1 teaspoon salt
1 teaspoon black pepper
1 whole hard-boiled egg, sliced for garnish
1 cup coarsely chopped parsley, for garnish
- Pre-boil the shrimps in a medium pot with the ginger ale and lemon juice. This should only take about 8 minutes. Do not overcook or shrimps will get too soft to handle.
- In a large skillet, over medium high heat, add the EVOO. Pan sear quickly the chorizo slices for a few minutes till they brown and to flavor the oil. Remove the chorizos and set aside for later.
- In the same pan, using the EVOO, saute the garlic, onion, peppers. Add the fish sauce, curry and tomato sauce. Add the broth and blend well.
- Add the green beans and peas. Cook till the vegetables are soft, for about 5 minutes.
- Add the coconut milk, shrimps and chorizos. Blend well. Simmer for a few minutes, but lower heat so that the milk does not curdle. Keep stirring every now and then.
- Add the rice. Season with salt and pepper. Mix all the ingredients very well.
- Garnish with hard boiled egg, pepper slices and chopped parsley. Serve hot.
COMMENTS: In case of seafood allergies, omit the shrimps and fish sauce and instead add boiled chicken pieces. Follow the rest of the recipe procedure.
