Recipe provided by Suzanne Verrier, North Creek Farm, Phippsburg
North Creek Farm is an historic saltwater farm near the tip of the Phippsburg peninsula. Maine shrimp chowder is a customer favorite. This recipe calls for garlic scapes, the tender top part of the garlic stalks.
Ingredients:
½ cup Arborio rice
1 cup water
1 bay leaf
½ tablespoon oil
1 large sweet onion, chopped
1 large carrot, grated
1 tablespoon garlic scapes, chopped
¼ can Maesri green curry paste (freeze extra for another batch)
1 quart clam or seafood stock (Roland canned broth is a good substitute)
1 can coconut milk
½ pint heavy cream
1 pound raw shrimp, peeled
Directions:
Cook rice in water with bay leaf and oil, set aside for later.
In a large pan, sauté onion, carrot and garlic scapes in olive oil until onions are transparent. Add curry paste, clam or seafood stock, coconut milk and heavy cream. Then add cooked rice and heat until hot. Add shrimp and continue to heat gently until shrimp are cooked and curled. Turn off heat, do not overcook.
Garnish with the grated rind of 1 lime and fresh cilantro leaves.
Serves 4 to 6