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SKINNER'S STEW INSPIRED BY THE SIMPSONS

Picture for Skinner's Stew inspired by The Simpsons

8,027,409 views  While Seymour Skinner's tour in Vietnam sounds a bit cushy, there's no doubt that he's dutifully served our country - more so by even trying to get Bart Simpson through middle school. As the cold weather makes its final offense, indulge in the 4-rice 2-seafood stew of Skinner's shellshocked memory - or cram some neon-colored cheese into a sandwich and pretend you're Ralph Wiggum.

US

original

metric

INGREDIENTS

Brown Rice

Brown Rice

Red Rice

Red Rice

Jasmine Rice

Jasmine Rice

Green Jade Rice

Green Jade Rice

Prawns

Prawns

Scallions

Scallions

Olive oil

Olive oil

Prawn shells

Prawn shells

White wine

White wine

Water

Water

Shiitake mushrooms

Shiitake mushrooms

Minced garlic

Minced garlic

Minced ginger

Minced ginger

Minced lemongrass

Minced lemongrass

Minced shallot

Minced shallot

Trimmed green beans

Trimmed green beans

Lime leaves (or fresh squeezed lime)

Lime leaves (or fresh squeezed lime)

green curry paste

2 tbsp green curry paste

Bamboo shoots

Bamboo shoots

Sliced red pepper

Sliced red pepper

Thai bird's eye chillis (optional)

Thai bird's eye chillis (optional)

Fish sauce

Fish sauce

shellfish stock

2 ½ cups shellfish stock

of cocount milk

1 can of cocount milk

Thai basil or regular basil

Thai basil or regular basil

Monk fish

Monk fish

Prawns

Prawns

Ground cardamom

Ground cardamom

Cayenne pepper

Cayenne pepper

of brown sugar

pinch of brown sugar

DIRECTIONS

1.

Cook each type of rice (brown, red, jasmine, and green jade).

Brown Rice

1 cup Brown Rice

Red Rice

1 cup Red Rice

Jasmine Rice

1 cup Jasmine Rice

Green Jade Rice

1 cup Green Jade Rice

2.

Place all 4 rices in a casserole side by side covered with tin foil in a 200°F oven -- keeping everything warm while we make the stew.

3.

Shell and devein some prawns but do not throw away your prawn shells! We are going to use them for the broth.

Prawns

Prawns

4.

Add some scallions to a saucepan that has oil preheated over medium high heat. Add our prawn shells and sauté until the shells start to show some color, at which point deglaze the pan with a few glugs of white wine and water.

Scallions

Scallions

Olive oil

Olive oil

Prawn shells

Prawn shells

White wine

White wine

Water

1 ½ cups Water

5.

Let simmer for about 45 minutes, then drain and set aside.

6.

Add minced garlic, minced ginger, minced lemongrass, minced shallot, some trimmed green beans and some chopped shiitake mushrooms to a saucepan preheated with olive oil and sauté until fragrant. Deglaze with some of the broth, and add some lime leaves (or 1 fresh squeezed lime). Also add green curry paste and sauté, letting all the flavors get to know each other. Then add bamboo shoots, some sliced red bell pepper, fish sauce, and shellfish broth.

Minced garlic

Minced garlic

Minced ginger

Minced ginger

Minced lemongrass

Minced lemongrass

Minced shallot

Minced shallot

Trimmed green beans

Trimmed green beans

Lime leaves (or fresh squeezed lime)

Lime leaves (or fresh squeezed lime)

green curry paste

2 tbsp green curry paste

Bamboo shoots

Bamboo shoots

Sliced red pepper

Sliced red pepper

Thai bird's eye chillis (optional)

Thai bird's eye chillis (optional)

Fish sauce

Fish sauce

Shiitake mushrooms

Shiitake mushrooms

shellfish stock

2 ½ cups shellfish stock

7.

Let cook for a minute, then add coconut milk along with some Thai basil or regular basil.

of cocount milk

1 can of cocount milk

Thai basil or regular basil

Thai basil or regular basil

8.

Add in monk fish and prawns, and give a good stir.

Monk fish

Monk fish

Prawns

Prawns

9.

Add in ground cardamom, cayenne pepper and a pinch of brown sugar. Cover and poach for 5-10 minutes, or until everything is cooked through.

Ground cardamom

Ground cardamom

Cayenne pepper

Cayenne pepper

of brown sugar

pinch of brown sugar

10.

Remove rice from the oven and in a small bowl add one scoop of each rice, followed by your stew.

11.

Eat and enjoy!

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