Imagine a lunch that begins with Bacon-Wrapped Shrimp Sofrito with Coconut Rio Medley Rice followed by a salad of rice, corn and black beans adorned with stone-ground mustard dressing. An entrée of Grilled Lamb with Mint Chimichurri Rio Medley. All this topped off with a dessert of Warm Sweet Potato Rio Rice Pudding and a little scoop of creamy vanilla ice cream.
I recently had the opportunity to indulge in this meal. No, I wasn’t in
Indian Harvest expertly develops blends of special varieties of rice, beans and grains. Mike featured the Rio Medley (sweet potato orzo, red quinoa, wheat berries and white rice), in the meal he prepared. Each course was a surprise of new flavors and ingredients he had incorporated into the new blend.
The Bacon-Wrapped Shrimp was cooked to perfection and complemented with a bit of Sofrito. Coconut milk added to the Rio Medley gave this starter course a hint of
Sofrito is a tomato-based sauce often used to flavor the foods of
Mike was willing to share his recipe for the shrimp starter course. Due to the fact that Indian Harvest clients include many professional chefs, this recipe has been developed to serve 20. Since the sofrito is freezable, make the whole batch. Cut down the rice recipe and just prepare as many shrimp as you need. If you have leftover rice, add it to your next pot of soup or make a chicken casserole with the flavorful blend.
Indian Harvest products are not sold retail in grocery stores. Check out their website to get information about on-line ordering. If you’re lucky enough to live in the
Then turn on some salsa music and open a bottle of Argentinean wine.
Bacon-Wrapped Shrimp Sofrito with Coconut
2 tablespoons extra virgin olive oil
2 cups diced onions
- 1 teaspoon paprika (preferably the smoked variety)
- 3 cloves garlic, minced
- 1½ teaspoons kosher salt
¼ teaspoon black pepper
- 1 green bell pepper, seeded and diced
- 2 large tomatoes, skins removed, seeded and diced
- ¼ cup fresh cilantro
2 tablespoons olive oil
1½ cups diced onion
2 cups tomato, peeled, seeded and diced
- 3 tablespoons minced garlic
- 1¾ quarts chicken stock
- 2 pounds Indian Harvest Rio Medley
- 3 cups coconut milk
2 pounds thick cut smoked bacon
6 pounds large shrimp
- About 60 toothpicks
For the Sofrito:
Heat olive oil in pot; add onions and sauté until translucent. Add paprika, garlic, salt, pepper and green bell pepper. Continue to sauté until tender. Add tomatoes. Simmer until tomatoes are a sauce-like consistency. Add cilantro and puree if smoother texture is desired.
Heat olive oil in large pot. Stir in onion and sauté until translucent. Add garlic and tomato and sauté for additional 5 minutes. Add chicken stock and bring to a boil. Stir in
Cut bacon strips in half and par cook until about half cooked, yet still flexible. Wrap shrimp with bacon and use toothpicks to secure. Bake in oven until shrimp are cooked through.
To serve, place rice on plate. Lay 3 shrimp on to of sofrito. Makes about 20 servings.