Diri Djon Djon With Shrimp Recipes

DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)

Steps:

• Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
• Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
• Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

FAST & EASY SHRIMP DIJON

Steps:

• 1. Combine all ingredients except shrimp. Make sure they are well-mixed.
• 2. Add shrimp, seal the bag and turn to coat all shrimp in the marinade.
• 3. Refrigerate for 4 hours, turning occasionally.
• 4. Drain and discard marinade. Arrange shrimp in a single layer on baking sheet.
• 5. Broil 4 inches from heat for 4 minutes or until shrimp is pink. (Can also be done on the grill.) Serve.

DIRI DJON-DJON WITH SHRIMP

Steps:

• Rinse the dried mushrooms, then soak in water, 10 minutes. Drain the mushrooms, then combine in a pot with 2 cups water; bring to a boil and cook until hydrated and plump, about 5 minutes. Strain the mushroom broth into a separate pot (just the broth will be used to make the rice). Set the broth aside. (If using bouillon cubes, boil the cubes with 2 cups water until dissolved.)
• Season the shrimp with the adobo seasoning and 1/2 teaspoon garlic powder. Set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, half of the garlic, the green bell pepper, scallions and thyme. Puncture 1 Scotch bonnet with the whole cloves (so they don't get lost in the rice) and add to the pot. Cook, stirring, until slightly softened, about 1 minute.
• Add the lima beans to the pot, then add the reserved mushroom broth and 2 more cups water. Bring to a boil. Season with the remaining 1/2 teaspoon garlic powder and salt and pepper to taste. Add 1 tablespoon butter and let melt. Add the rice and gently stir with a fork to evenly spread. Rapidly simmer until the water is evaporated, about 10 minutes.
• Reduce the heat to low, cover the pot with foil and place a lid on top of the foil (this allows the rice to steam); secure the lid so no air can circulate in or out of the pot. Let simmer until tender, about 20 more minutes.
• In a separate medium skillet, heat the remaining 1 tablespoon butter over medium-high heat. Add the red bell pepper and the remaining 1 Scotch bonnet and garlic. Add the shrimp and cook, flipping halfway, until cooked through, 2 to 3 minutes. Remove from the heat.
• Fluff the rice with a fork. Serve in bowls or use a ring mold to create a ring of rice on each plate. Top with the shrimp mixture.