Friday, May 20, 2016

Ric Orlando's Original Purple Haze Shrimp

Ric Orlando’s original “Purple Haze Shrimp”

Ok, so this dish comes with a lot of lore and just as much BS. It is hot? You bet? Is is painful…well, a little. But is it balanced? Totally. This is the perfect example of what West Indian spice should be. Like Trinidad’s inimitable Matouks brand hot sauce, this dish puts you on the edge, but keeps you coming back for more. The best analogy is this: it’s an unusually hot May day. All the kids are splashing about in the swimming hole. You jump in too. And the water if frigging FREEZIN! What now? If you jump out you’ll be doomed to a day shivering on the shore, but if you stay in and get used to it, you’ll have a great fun day and maybe some new adventures!  A good deep hot dish is the same. Stay in and experience what a good mind bending meal is about!  

The name Purple Haze was inspired by guitar legend and journalist Matte Henderson, who walked right in to the original New World Kitchen on Zena Road and explained to Ric that his shrimp appetizer was making him “trip balls”. He then vocalized the guitar intro to Purple Haze by Jimi Hendrix.
At the time the dish was made with papaya and mango, not red cabbage. That is when the inspiration for Purple Haze came in.  Make it purple. Try everything. Beets? No, too dirty tasting. Blueberries?…nope, too “blue” fruity. Black berries, nah…too tart. And it occurred to me that cabbage would be perfect. It has plenty of cellulose which assists in digesting the capsicum from the habaneros and will cook out very purple! So that is it.
Enjoy your trip.

Purple Haze Shrimp
Serves 4 as a side, snack, app or light meal with plenty of leftover sauce.
16 16-20 or u-15 GULF shrimp, peeled and deveined, tails intact.
3 oz unsalted butter
12 ounces pineapple juice
4-5 habanero chiles, or 6-7 scotch bonnets stemmed, seeds intact
1 cup red cabbage, shredded
1/4 cup red onion, diced
2 teaspoons ginger, dry
1  teaspoons thyme, fresh, divided
4 ounces cider vinegar
1/4 cup brown sugar
1 teaspoon sea salt
1 cup pineapple, diced
3 scallions, sliced

To make the sauce.
Put the habaneros, cabbage and onions in a food processor and pulse to chop everything very fine.
Put this mix in a non reactive pot with the pineapple juice, vinegar, ginger, cornstarch, brown sugar, salt and half of the thyme. Bring to a boil then simmer 15 minutes to concentrate the flavors. This is the Purple Haze sauce. Cool and jar it up. It will last, refrigerated for up to one month or more.
To make the dish, use a heavy skillet.
Melt half the butter and then arrange the shrimp in an even layer in the pan. Cook over medium high heat until the shrimp begin to caramelize on one side. You want them golden brown

Turn the shrimp over and add about 6 oz of sauce. Bring to a boil, then add the rest of the butter. and swirl to melt it in. Spoon our 4 shrimp per person, smothered in sauce.
Garnish wit fresh pineapple, scallions and sprinkle with the remaining thyme!

Enjoy with beer, a fruity cocktail or a glass of cold white wine like the Finger Lakes riesling in the picture. Don’t do red wine!!! It will make the peppers hotter and will also make the cabbage bitter

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