Shrimp Manchego and Roasted Pork and Paprika Rice

Serves:
4-6
Chef:
Irv Miller
Ingredients:
Pork Paprika Rice Ingredients:
18 shrimp (16/20 count) peeled, deveined, and butterflied
1 pound Manchego cheese, grated
1/2 cup chardonnay wine
1-2 cups chicken or pork broth, hot
1 cup Uncle Ben's converted rice
2 Tbsp unsalted butter
1cup cooked pork butt, pulled or diced
2 tomatoes, diced small

Sofrito Ingredients:
1 cup onions, diced small
1 green bell pepper, diced small
1 stalk celery, finely diced
1 teaspoon garlic, minced
1 tablespoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cumin powder
1 teaspoon harissa paste
Kosher salt to taste

Instructions:
Set a heavy, nonreactive saucepot over medium-high heat. Sauté onions, bell pepper, celery and garlic in about 2 tablespoons of butter until tender. Add spices and stir well. Add rice, stir well, deglaze with wine, and then add broth. Add pork and tomatoes and stir. Cover and cook over low heat for 25 minutes. Turn heat off and remove cover.

Place remaining butter in a saucepan with wine and some of the herb compound butter. Add shrimp. Cook over medium-high heat for 2 minutes or until shrimp turn white. Place 3 shrimp over each portioned mound of the rice mixture. Spoon a little of the pan sauce around over the rice. Garnish with grated cheese and a fresh herb sprig.