Small Plates

By Marcus Samuelsson | May 28, 2014

This dish is a Red Rooster favorite. If you can’t make it in, try it at home!

This recipe for Dirty Rice and Shrimp is a Red Rooster Classic. It has been on the menu since day one and is my take on a Caribbean favorite. Getting a good char on the shrimp will make all the difference in flavor.

Dirty Rice and Shrimp

Dirty Rice and Shrimp

Servings: 8
Total Time: 40M


Rice Ingredients
  • 3 tablespoons mustard oil
  • 2 tablespoons red mustard seed
  • 3 cups fresh curry leaves
  • 2 Indian cinnamon sticks
  • 4 fresh (or dry) bay leaves
  • 2 quarts brown basmati rice
  • 4 quarts lobster stock
  • 2 tablespoons tomato paste
Shrimp Ingredients
  • 36 jumbo shrimp peeled and de-veined
  • 1 1/2 cup plus 6 tablespoons marinade, separated
  • 6 tablespoons olive oil
  • 1 1/2 teaspoons salt
Marinade Ingredients (makes 3 cups)
  • 16 red bird's-eye chilies, seeds and ribs removed, chopped
  • 1 1/2 cup fresh lemon juice
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 4 garlic cloves
  • 1 cup olive oil


For the rice, heat mustard oil to smoking. Add seeds and sauté until they pop then stir in cinnamon sticks, curry leaves and bay leaves. Pour in lobster stock and tomato paste, then bring to a boil. Meanwhile, rinse rice until water runs clear then let drain. Pour rice into liquid and return to a boil. Reduce heat and let simmer, 7-10 minutes. Cover, remove from heat and let steam until liquid is completely absorbed.

To make the shrimp, toss the shrimp with 1 1/2 cup of the marinade in a large bowl. Refrigerate for 20 minutes. Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Sprinkle with salt.

For the marinade, combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running add the oil in a slow, steady stream and bland until well combined. Store in an airtight container and refrigerate for up to 2 weeks.

More about: ,

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger