At Kingfish, 2016 Chef to Watch Nathan Richard puts a spin on traditional Cajun flavors. His creative menu includes Alligator Bolognese with Sassafras Pasta; Redfish on the Half Shell Tacos with Green Tomato Chow Chow and Collard Green Salsa Verde; shrimp curry with cushaw squash; and Char Siu Smoked Pork Steamed Buns, in which the pork is dyed with Big Shot soda, a New Orleans favorite.

This recipe for Cushaw and Shrimp Curry Bisque with Mustard Greens features fresh Louisiana shrimp; cushaw squash, a familiar vegetable in his hometown of Thibodaux; and house-made green curry paste, which draws flavors from Vietnamese and Cajun cuisine.

Cushaw and Shrimp Curry Bisque with Mustard Greens
Serves 4
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Ingredients
  1. 2 tablespoons extra-virgin olive oil, divided
  2. ¾ pound peeled and deveined head-on colossal fresh shrimp
  3. 1 bunch mustard greens, stemmed and quartered lengthwise
  4. 1 bunch collard greens, stemmed and quartered lengthwise
  5. 2 cups diced yellow onion
  6. 1 cup diced celery
  7. ¼ cup diced green bell pepper
  8. ¼ cup seeded and diced fresh poblano
  9. 2 tablespoons minced garlic
  10. 1 tablespoon seeded and diced fresh jalapeño
  11. 1 tablespoon minced fresh ginger
  12. 1 tablespoon Green Curry Paste (recipe follows)
  13. 1 teaspoon sea salt
  14. ½ teaspoon ground turmeric
  15. 2 cups Shrimp Stock (recipe follows) (see note)
  16. 1 (13.75-ounce) can coconut milk
  17. 15 ounces Roasted Cushaw Squash (about 5 cups) (recipe follows)
  18. 2 tablespoons chopped Thai basil, mint, or cilantro leaves
  19. 2 tablespoons fresh satsuma juice (see note)
  20. Garnish: chopped peanuts, fresh herbs, lime wedges
  21. Cooked brown rice (for serving)
Instructions
  1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Rinse and pat dry shrimp. Add shrimp to pot; cook until pink and firm, about 2 minutes. Remove shrimp, and set aside on a plate. Add greens to pot; cook until lightly browned and wilted, about 5 minutes. Remove greens, and set aside with shrimp.
  2. Heat remaining 1 tablespoon oil; add onion, celery, bell pepper, poblano, garlic, jalapeño, ginger, Green Curry Paste, sea salt, and turmeric. Cook until very fragrant. Deglaze pan with Shrimp Stock and coconut milk; cook for 2 minutes, scraping browned bits from bottom of pot with a wooden spoon.
  3. Add Roasted Cushaw Squash. Bring to gentle simmer, and cook over medium-low heat until sauce has thickened, 10 to 15 minutes. Remove from heat, and stir in Thai basil and satsuma juice. Ladle curry into bowls, and add reserved shrimp and greens. Garnish with peanuts, herbs, and lime wedges, if desired. Serve with brown rice.
Notes
  1. Seafood stock may be substituted for shrimp stock.
  2. Tangerine juice may be substituted for satsuma.
Louisiana Cookin http://www.louisianacookin.com/
Green Curry Paste
Serves 4
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Ingredients
  1. 4 to 6 medium green Thai chiles, seeded and roughly chopped
  2. 2 shallots, roughly chopped
  3. 1 (2-inch) piece fresh ginger, peeled and grated
  4. 2 cloves garlic, crushed
  5. 1 small bunch cilantro stems
  6. 2 lemongrass stalks, chopped
  7. Zest and juice of 1 lime
  8. 8 fresh kaffir lime leaves, torn into pieces (see note)
  9. 3 tablespoons olive oil
  10. 1 tablespoon coriander seeds, crushed
  11. 2 teaspoons fish sauce
  12. 1 teaspoon ground cumin
  13. 1 teaspoon black peppercorns, crushed
Instructions
  1. In the work bowl of a food processor, combine all ingredients; process until smooth. Use immediately, or cover and refrigerate for up to 1 week.
Notes
  1. The zest of 1 lime may be substituted.
Louisiana Cookin http://www.louisianacookin.com/
Shrimp Stock
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Ingredients
  1. 1 teaspoon extra-virgin olive oil
  2. 2½ pounds shrimp shells
  3. 1 cup chopped onion
  4. ½ cup chopped carrot
  5. ½ cup chopped celery
  6. ½ cup mushroom trimmings
  7. 1 tablespoon chopped garlic
  8. 1 tablespoon tomato paste
  9. 1 bay leaf
  10. 2 sprigs fresh thyme
  11. 6 sprigs fresh parsley
  12. 1 teaspoon whole black peppercorns
  13. 12 cups cold water
Instructions
  1. In a large stockpot, heat oil over medium-high heat for about 1 minute. Add shrimp shells, and cook for about 6 minutes. Add onion, carrot, celery, mushroom, garlic, tomato paste, bay leaf, thyme, parsley, and peppercorns; cover and cook for about 15 minutes. Add 12 cups water, and bring to a boil; reduce heat, and simmer for 1 hour, skimming any foam from the surface. Strain mixture through a fine-mesh sieve; discarding solids. Let cool in an ice bath. Use immediately, or cover and refrigerate, or freeze.
Louisiana Cookin http://www.louisianacookin.com/