Fried Paella With Mixed Greens And Creme Fraiche
(Makes 6 servings)
24 peeled and deveined shrimp (16-20 count)
1 cup (8 ounces) cured chorizo, cut into 24 slices
¼ cup blackened seasoning
1-1/4 cup olive oil
5 tablespoons minced garlic
4 tablespoons minced shallot
2 tablespoons turmeric
2 tablespoons stone-ground mustard
¼ cup sherry vinegar
2 tablespoons chopped parsley
2 cups heavy whipping cream
2 tablespoons sour cream
1-1/2 cup long grain rice
1 teaspoon saffron threads
2 tablespoons chopped basil
½ cup ¼-inch thick asparagus slices
½ cup diced tomatoes
6 ounces mixed salad greens
Kosher salt to taste
black pepper to taste
Skewers: Wrap one shrimp around chorizo slice and put two each on a skewer. Repeat process to prepare a dozen skewers. Oil each skewer with 2 tablespoons of olive oil and coat with blackened seasoning. Set aside on plate.
Dressing: Prepare salad vinaigrette by combining 2 tablespoons of garlic with the shallots, mustard, sherry vinegar and parsley in a medium-sized bowl. Whisk together and slowly drizzle in ¾ cup olive oil. Set aside.
Creme fraiche: Whip the cream separately in a chilled bowl. Fold in sour cream, basil, 1 tablespoon of garlic, salt and pepper to taste. Place bowl in refrigerator to chill.
Rice: In a large pot of boiling water, add rice, saffron, turmeric, 2 tablespoons of garlic, salt and pepper to taste, cover and simmer until done, approximately 16-20 minutes.
Place skewers on a hot grill and cook for 3-4 minutes per side. Heat large skillet on medium high, add remaining olive oil to skillet, and saute asparagus for 3-4 minutes. Add tomatoes, eggs, rice, salt and pepper to taste. Mix dressing with salad greens.
To plate: Place one scoop of rice on dish and add serving of mixed greens with dressing next to rice. Add 1-2 dollops of creme fraiche. Layer two skewers of grilled shrimp and chorizo and serve.