Thank you Chef Ripert!

I was very excited to try out new recipes from Eric Ripert’s newest book Avec Eric.  (review to come)  I decided on the Shrimp with Coconut Curry Sauce served with the Caribbean fried rice.  The pair turned out amazing.  I was even stopped while cleaning up the leftovers to serve more.  The rice was so light and full of fruit flavors and the curry coconut sauce was perfect.  The recipes came from the ‘Caymen Cookout’ section of the book, which, of course, was full of photos of Eric smiling….He seems to always be smiling.  I would to if I ate like this everyday (and had his paycheck).

For the rice first. (I did this first, simply because I honestly believe that rice is best if cooked, refrigerated for a bit, then reheated.  I have no clue why.  Possibly to let the flavors meld.  Who knows?  But it always seems better that way)

1 1/2 cups basmati rice
salt and pepper
4 tbsp olive oil
3 tbsp sliced scallions
1 jalapeno pepper, seeded and minced (I used Serrano, looking back I would have used 2)
2 tsp minced fresh ginger
1 diced apple (I left the skin on, I would peel it first next time)
1 diced banana
1 peeled, diced, and pitted mango
1/4 cup golden raisins (I used dates)
1/4 up sliced almonds
pinch of cayenne pepper (2 pinches if you are using only one pepper)
cilantro for garnish

Rinse and drain the basmati rice.  Place rice in small saucepan with 2 1/2 cups water and pinch of salt.  Bring rice to boil over high heat, and lower to medium and simmer for 10 minutes.  Place tight fitting lid on the pan and remove from heat and let sit for another 10 minutes.    Spread rice on a sheet pan and chill.  (I didn’t do this….not because I made the choice not to, just read right over it)

Heat the olive oil in a large nonstick pan over high heat.  Add scallions, pepper, and ginger and quickly toss until fragrant.  Add the cooled rice and stir.  Remove from heat and add the apple, banana, mango, raisins, and almonds.  Season with salt, pepper, and cayenne. 

Shrimp with Coconut Curry Sauce
2 tbsp canola oil
 shallot, thinly sliced
2 garlic cloves
1 stalk lemongrass, thinly sliced (forgot to get at the store, so this was left out)
2 tsp Thai red curry paste (didn’t use)  Looking back I would have probably added some sambal oelek for heat
1 tsp Madras curry powder (I ended up using 2 tsp of curry powder, and one tsp of red curry powder for more color)  There is really no logic to my substitutions, they were on-a-whim while cooking decisions.  
1/2 cup chicken stock (I used 1 cup)
1 cup unsweetened coconut milk (I used about 1 1/2…just poured the whole can in)
salt and pepper
1 1/2 lbs shrimp, peeled and deveined
1/4 cup fresh lime juice

Heat the canola oil in a saucepan over medium heat.  Add shallot, garlic, lemongrass and ginger and saute until softened.  Add the curry paste and curry powder, stir.  Add the stock and simmer for 10 minutes.  Add the coconut milk and simmer for 5 minutes.  (I skipped the strain in a fine-mesh sieve step)

Season the shrimp with salt and pepper and add the shrimp tot he curry sauce.  Bring it to a simmer and cook until shrimp turns opaque.  Stir in lime juice.  Garnish with basil and serve.