Dirty rice with liver sauce and shrimp, what a heavenly dish is this!
This is one of those dishes that always get me so excited. Just because of the odd combination of ingredients I guess.
And I’m here witting, wondering why did it take me so long to even prepare this beauty at home? Why!
Do you live liver?
I am a huge liver fan anyway and because of that anything with liver is right up my food alley. I tasted a version of this shrimp dirty rice at Harlem’s famous Red Rooster (NY) restaurant. You have no idea how glad I am now that I prepared this killer dish at home.
Liver and shrimp?
Dirty Rice with Shrimp Recipe
I’m not sure where you are from or where you live but here chicken or pork liver is one of the cheapest protein I can find here in Spain. And I’m lucky because I love liver to bits!
The hubs however is a little more reluctant to eat liver.
Mind you. Whenever I prepare a meal for myself with liver, he will always try a little bit of it before he digs into his one person meal. And that’s just fine with me.
Do you love liver as much as I do?
Then also check out some more livers recipes that I made here on my blog!
Dirty rice with shrimp? You will love this bowl of stir fried buttery rice, chopped liver bits and shrimp!
- 7 oz fresh chicken livers (200 g)
- 6 to 8 medium raw shrimp peeled
- 7 oz cooked rice (200 g)
- 1 tbsp plain flour
- ¾ cup chicken stock (180 ml)
- 1 tsp ground cumin
- 1 tsp paprika powder
- a handful fresh parsley chopped
- 1 tsp ground cayenne pepper
- 1 large garlic clove chopped
- vegetable oil
- 1 tbsp unsalted butter
Chop the chicken livers into small bits. Pour a little vegetable oil in a large wok or non-stick pan and place it over medium-high heat until hot, then add the chicken livers.
Stir fry the livers for about 5 minutes until cooked. Then transfer them to a clean plate. Leave the remaining oil and grainy livers bits in the pan. Add the flour and extra oil.
Stir and bake the flour until it turns brown. Then add the chopped garlic and chicken stock. Season with the ground cumin, the cayenne, the paprika and a pinch of pepper and salt.
- Stir and let the chicken stock reduce by half. Then add the cooked liver back to the pan.
Stir and cook for another 3 minutes. Then add the cooked rice and shrimp.
Stir well again. Also dd the chopped parsley and unsalted butter.
- Cook for another 2 minutes. Check the seasoning and add extra spices to taste if necessary. Serve.