Westchester Eats

This recipe can be taken in many different directions with vegetables, spiciness, or not. Either way, it is satisfying, easy, and easily impresses.

Use a wide, shallow saute pan with a lid for this recipe.

Ingredients

4 tablespoons olive oil, divided

1 1/2 pounds large shrimp, peeled and deveined

1 1 /2  pounds (two packages) kielbasa or other sausage of choice, sliced in 1/2-inch rounds

2 large sweet onions, finely chopped

4 large cloves garlic, minced or pasted

3 cups long-grain rice

1/2 teaspoon sweet Spanish paprika

2 cans (14.5 ounces) no salt added diced tomatoes

2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth

Kosher salt and ground pepper

1 cup frozen green peas, thawed

Procedures

1. In a heavy 12-inch saute pan, heat 2 tablespoons oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate and set aside.

2. Add remaining tablespoons oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion. Cook, stirring frequently, until translucent and softened, about 5 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about 2 minutes.

3. Stir in paprika, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Adapted from Every day Food magazine

Ingredients

Harissa hails from Tunisia. It is usually made with hot chilies, although you can use something more earthy as in this recipe. Traditionally it was an accompaniment for couscous but is delicious on roasted/grilled meats, fish, folded into soups or stews.

Jarred Harissa ready to go

Ingredients

10 dried guajillo peppers – - a good source for these if you cannot find them locally is Penzeys

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1 large garlic clove (or two smaller)

3 tablespoons freshly squeezed orange juice

2 tablespoons extra-virgin olive oil

Kosher salt

Procedure

1. Put the peppers into a metal or glass bowl.
2. Add enough boiling water to cover them and let them soak for 45 minutes to an hour. A plate on top sometimes helps in keeping them submerged.
3. Toast the cumin and caraway seeds in a skillet on low heat just until fragrant. Allow them to cool then place into a spice grinder or mortar and pestle to grind finely.
4. Drain the chilies and place them into a food processor or blender. Add the garlic and process until the mixture becomes as smooth as possible, scraping down the sides often. There will be some pieces of skin and of course the seeds in the mixture.
5. Place the mixture in a fine mesh sieve over a bowl and press through leaving behind any bits of pepper skin and the seeds.
6. To the bowl, add the ground spices, orange juice and olive oil, whisking until smooth. Taste just a bit for seasoning and add salt until you reach the balance you prefer.

Jar and serve. (note, it is “staining” so a glass container is recommended)

Keep refrigerated but better to bring to room temperature before serving as a condiment.

This recipe can be used utilizing numerous types of chilies such as piquillos, or ancho chiles, etc. Create your own favorite heat/spice blend and offer Harissa to your guests!

Guajillo chilies soaking in boiling water

Placing a plate on top of the soaking chilies ensures they stay evenly submerged

Pressing the paste through a sieve

Whisking the final ingredients into the chili mixture