by Steve Haritopoulos, Chef de Cuisine/Pitmaster, Fatty ‘Cue Brooklyn
I really love this dish because it evokes warm, holiday feelings for me. It has background autumnal notes which remind me of the days Mom would bake her holiday cookies and the whole house smelled of cinnamon. Rock shrimp are sweet, texturally pleasing and have a hint of the ocean in every bite. Butternut squash is one of my favorite ingredients also, being so versatile. It can be shaved very thin and dressed simply with some acid and salt, it can be breaded and fried, served up with some home made cheese and salted chilies, or made into a delicious soup / curry. These two ingredients play very well with each other, sweet and crisp shrimp with rich and buttery smooth squash curry.
Rock Shrimp Butternut Curry
Ingredients (Serves 6)
- 4 tablespoon rendered fat (beef, chicken, pork) substitute canola
- 6 cloves garlic, crushed
- 4 small carrots, sliced into “quarters”
- 2 stalks Chinese celery chopped with leaves
- 1 small white onion, bruleed and chopped
- 6 thai bird chilies, stems removed and halved
- 1 finger old ginger, peeled and sliced into “quarters”
- 2# butternut squash, peeled, cubed
- tablespoon of fine sea salt
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 2 cinnamon sticks
- 8 piece allspice
- 2 cups coconut milk
- 6 cups smoky meat broth (add a few drops of liquid smoke seasoning to a standard meat broth, to taste)
- 1 cup smoked cream (add a few drops of liquid smoke seasoning to whole cream)
- 1 pound rock shrimp
- fish sauce, fresh black pepper and lime juice to taste
- crème fraiche, thai basil and lime zest for garnish
1.In a mixing bowl, toss butternut squash with salt and allow to rest for 30 minutes.
2.In a soup pot over medium heat, sweat first 6 ingredients until very fragrant, about 15 minutes.
3. Toss in coriander seed, cumin seed, cinnamon sticks and allspice. Allow to cook until the cinnamon and allspice are fragrant, releasing its oils.
4. Add coconut milk, bring to a boil then simmer for 15 minutes.
5. Add butternut squash, smoky meat broth and smoked cream. Bring to a simmer. Allow to cook until butternut squash is fork tender.
6. Using a stick blender, pull curry off heat and puree in the pot until smooth.
7. Pass soup through a chinoise and add back to pot.
8. Add rock shrimp and bring soup back to a simmer. Once simmering again, cover with a lid and turn off heat. Allow to stand for 10 minutes.
9. Right before serving season with fish sauce, black pepper and lime juice, to taste. Garnish with cream fraiche, thai basil and lime zest. Serve with steamed rice.
Fatty ‘Cue is located at 91 South 6th Street in Williamsburg.
‘Cue is hosting a New Year’s Eve bash at their new West Village location. The early seating at 5pm features a five course tasting menu for $85 per person with an optional wine pairing for an additional $40.
The 8:30pm seating includes an eight course menu, with open bar from midnight-4am, for $175 per person, including pairings.