114 M AY 2019
3 medium garlic cloves, smashed
1 tsp. kosher salt
STEW
3 small plum tomatoes, bottom of each
scored with a^1 / 2 -inch “X”(^1) / 4 cup olive oil, divided
11 / 2 cups thinly sliced yellow onion
1 cup sliced red bell pepper
1 jarred dedo de moça chile, chopped
(about 1 Tbsp.)
1 cup (8 oz.) dry white wine
(^1) / 2 cup well-shaken and stirred
unsweetened canned coconut milk,
divided
2 tsp. kosher salt, divided
(^1) / (^2) tsp. black pepper
2 Tbsp. dendê (red palm) oil, or more
to taste
(^1) / 4 cup chopped fresh cilantro
3 cups cooked long-grain white rice,
warmed
Lime wedges, for serving
Fresh cilantro leaves, for garnish
- Make the shrimp stock: Remove heads
and shells from shrimp; set aside. Devein
shrimp; place shrimp in a bowl, and chill,
covered, until ready to use. Combine
shrimp heads and shells, 4 cups water,
onion, carrot, wine, celery, cilantro,
thyme, garlic, and salt in a large sauce-
pan. Bring to a simmer over medium;
cook, stirring occasionally, until mixture
reduces to about 3 cups, about 30 min-
utes. Pour mixture through a fine wire-
mesh strainer into a bowl; discard solids.
Set stock aside until ready to use. (Stock
can be stored in an airtight container up
to 5 days in the refrigerator or up to 1
month in the freezer.) - Make the stew: Bring a large saucepan
filled with water to a boil over high. Add
tomatoes; cook until skins begin to
loosen, about 30 seconds. Using a slot-
ted spoon, transfer tomatoes to a bowl
filled with ice water; let stand until cool,
about 5 minutes. Remove from ice water;
peel and discard tomato skins. Remove
and discard seeds. Chop tomatoes into(^3) / 4 -inch pieces.
- Heat 2 tablespoons olive oil in a Dutch
oven over medium-high. Add tomato
pieces, onion, bell pepper, and dedo de
moça chile. Cook, stirring often, until
onion and bell pepper are softened, 10 to
12 minutes. Add wine; cook, stirring occa-
sionally, until mostly evaporated, 6 to 8
minutes. Stir in shrimp stock; bring to a
boil over medium-high. Reduce heat to
medium-low; simmer, uncovered, until
mixture reduces by half, about 40 min-
utes. Reduce heat to low; stir in^1 / 4 cup
coconut milk and 1 teaspoon salt. - Remove shrimp from refrigerator;
sprinkle with black pepper and remaining
1 teaspoon salt. Heat remaining 2 table-
spoons olive oil in a medium skillet over
high. Add shrimp; cook, stirring occasion-
ally, until opaque and cooked through, 2
to 3 minutes. Transfer to a plate. - Stir dendê oil and remaining^1 / 4 cup
coconut milk into stew. Reduce heat to
low, and cook 1 minute. Remove from
heat; stir in shrimp and chopped cilantro.
Serve over rice with lime wedges; garnish
with cilantro leaves. —PEDRO VARGAS DE
SOUZA, GOIÂNIA, BRAZIL
WINE Full-bodied Chardonnay: 2017 La
Crema Russian River Valley
Langoustine and Squid
Ink Risotto
PHOTO AT RIGHT
TOTAL 1 HR 10 MIN; SERVES 4This black risotto gets its color from pleas-
antly fishy squid ink and its creamy texture
from lots of stirring. You can substitute
the langoustines with 8 large shrimp or 4
halved Maine lobster tails if needed.6 cups shrimp or seafood stock
1 bunch fresh flat-leaf parsley, stems
and leaves separated6 Tbsp. olive oil, divided(^1) / (^2) cup finely chopped yellow onion
1 Tbsp. plus 1 tsp. finely chopped garlic
(about 4 garlic cloves), divided
2 cups uncooked Arborio rice (about 15
oz.)
1 cup dry white wine (preferably
Croatian Pošip, or substitute off-
dry Riesling)
8 unpeeled medium langoustines
(about 2 lb.)
8 littleneck clams, scrubbed
(^1) / (^2) lb. cleaned baby squid (tubes and
tentacles), rinsed, tubes sliced into
thin rings (about^2 /^3 cup)
1 Tbsp. jarred cuttlefish ink (such as
Alma Gourmet)
1 tsp. lemon zest plus 1 tsp. fresh
lemon juice, divided
(^1) / 2 tsp. kosher salt, plus more to taste
2 Tbsp. cold unsalted butter, cut into
pieces
4 lemon wedges, for serving
- Bring stock and 5 parsley stems to a
simmer in a medium saucepan over
medium; reduce heat to low, and keep
warm. Chop parsley leaves to equal 5
tablespoons; reserve remaining leaves for
another use. Place chopped parsley
leaves in a small bowl, and set aside. - Heat 3 tablespoons oil in a large sauce-
pan over medium. Add onion and 1 table-
spoon garlic; cook, stirring often, until
onion is softened, about 3 minutes. Stir in
rice, and cook, stirring often, until grains
are almost translucent and have a nutty
aroma, about 3 minutes. Increase heat to
medium-high. Add wine, and cook, stir-
ring constantly, until wine is absorbed, 2
to 3 minutes. - Remove and discard parsley stems
from warm stock. Add^1 / 4 cup stock to rice
mixture, and cook, stirring often, until
almost absorbed. Continue adding 2 to 3
cups stock,^1 / 4 cup at a time, stirring often,
until stock is almost absorbed after each
addition and rice is just beginning to
soften, about 15 minutes total. Remove
from heat, and set aside. - Heat remaining 3 tablespoons oil in a
large skillet over medium-high. Add lan-
goustines and clams; cook, turning occa-
sionally, until langoustines are pink and
just cooked, 5 to 7 minutes. Remove and
set aside. Continue cooking clams until
they open, about 10 minutes, stirring in
squid and remaining 1 teaspoon garlic
during last minute of cooking time.
Remove from heat; discard any unopened
clams. Return langoustines to skillet. - Return rice mixture to heat over
medium. Stir in cuttlefish ink, lemon zest,
GULF
Gulf shrimp are
named by color. Of
these, brown Gulf
shrimp have the
strongest flavor,
while white shrimp
are milder. Pink
Gulf shrimp are the
sweetest.LANGOUSTINES
Langoustines are a
member of the lob-
ster family and are
cooked like shrimp.
Known for their
sweet meat, look
for them frozen
and imported from
Northern Europe.ROYAL REDS
A deep-water Gulf
Coast variety with
extra sweetness
and salinity, these
shrimp are prized
for their bright
color and lobster-
like flavor. Sub for
langoustines, but
cook for half the
time.Seek out wild
American shrimp
for all recipes call-
ing for shrimp.
Fresh or thawed
frozen shrimp
should smell sweet
and not of ammo-
nia. Buy Individu-
ally Quick Frozen
(IQF) shrimp when
purchasing frozen.