Refrigerate until you are ready to finish the pasta, at least 45 minutes or up to 4 hours. Meanwhile, marinate the shrimp: In a medium bowl, add the shrimp, ½ cup oil, and citrus zests toss well to coat. Lower the heat to maintain a strong simmer, then cook, stirring occasionally, until the mixture is reduced by about a third, 45-50 minutes. Add the coconut milk and eight cups cold water, increase the heat to medium-high, and bring to a boil. Stir in the tomato paste, reduce the heat to medium, and continue cooking and stirring until completely combined and very dry but not yet caramelized, 6-8 minutes more. Add the ginger, lemongrass, and habanero cook, stirring frequently, until very fragrant, 4-5 minutes. Once the oil is hot, add the shrimp shells and cook, stirring frequently, until bright pink, 2-3 minutes.
In a wide pot over medium-high heat, add 2 tablespoons oil.
NINA COMPTON PLUS
In case you're still fantasising about flying to NOLA to eat at Compère Lapi, but have not got around to it, this recipe is like having Compton in your home.ġ lb shrimp shells (5 cups), plus 1 lb medium shrimp, peeled, deveined, and butterflied, dividedġ 2-oz piece ginger, bruised and coarsely chopped (¾ cup)ġ medium stalk of lemongrass, bruised and thinly sliced (1/3 cup)ġ½ lb fresh spaghetti (or substitute 1 lb dried spaghetti), boiled in a pot of salted water until halfway cooked, then drained and rinsed in cool water, cooking water reserved This week at the restaurant Compton is doing a special prix fixe menu highlighting the cuisines of Martinique and her homeland of St Lucia. Compton, who was in Jamaica last July to cook for a fund-raiser at Skylark hotel in Negril, in support of the Rockhouse Foundation, draws on her Caribbean roots and classical French and Italian training to inspire her fine-dining menu.Īt Compère Lapin you'll be able to dine on conch croquettes, escoveitch snapper served with a carrot beurre blanc, jerked chicken served alongside coconut creamed corn, curried goat tossed with sweet potato gnocchi, and of course the pasta in shrimp rundown sauce. It is a star item on the menu at her notable New Orleans restaurant Compère Lapin. St Lucian-born chef Nina Compton, who is no stranger to Jamaica, created this spin on a traditional rundown. Last Tuesday, Saveur ran a recipe story, “Run, Don't Walk, for This Pasta Inspired by Jamaican Rundown.” It immediately caught the attention of Thursday Food ! As we scrolled, we crossed our fingers that the recipe was done by someone from the region. Follow on Instagram for more highlights, happenings and everything in between.Compton's decadent spaghetti with shrimprundown sauce is an ode to Jamaica andhighlights the chef's Caribbean roots andclassic Italian training. Previous Faena Rose guest chef dinners featured James Beard Award winner, Chef Marcus Samuelsson, who delighted members with his Harlem-inspired dishes a six-course dinner by four-time James Beard Award winner Chef Michael Solomonov, who brilliantly showcased the melting pot of Israel cooking and a home-style feast by Chef Alex Guarnaschelli, the beloved Executive Chef of New York City’s Butter and a regular fixture on Food Network.įor more information about Faena Rose, contact. Compton’s fare has been hailed as a “one-dish history lesson in the global spice routes,” and her New Orleans restaurant, Compere Lapin, was named one of EATER’s Best Restaurants in America. This fall, recent James Beard Award winner and Top Chef alum, Nina Compton, will create an exclusive dinner for Faena Rose members that brilliantly mixes the indigenous ingredients and rich culinary heritage of New Orleans with those of her Caribbean roots, classical French culinary training, and deep experience with Italian cuisine.
NINA COMPTON SERIES
As part of its diverse program of culturally enriching experiences, Faena Rose hosts a guest chef dinner series featuring the world’s top culinary masters, curated by Rose Founding Member and SOBEWFF Founder, Lee Brian Schrager.
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