I’ve mentioned before that the best thing I tasted all weekend at the Atlanta Food and Wine Festival this year was the Rundown from Father/Son Chef Duo Chef Norman Van Aken and Chef Justin Van Aken.I couldn’t wait to try this dish at home. Justin kindly emailed me the recipe which will be included in their collaborative cookbook My Key West Kitchen due for publishing this fall. You can preorder on Amazon which I highly recommend because the writing is every bit as charming as the recipes. I’m lucky to call the Van Aken family friends, and they have amazing stories that everyone will love.
As with every recipe, I took what inspiration I needed and made it my own. The first time I made this dish it was as a side dish with some snapper Adam had caught. It was so amazingly delicious and full of flavour that I knew it could share the spotlight with none, so I transformed it into this amazing traditional jamaican stew that you will just love- plus it has coconut milk and you KNOW how into coconut milk I am! I dont know for sure but it has to be pretty low fat because there’s no butter or heavy cream, just amazing flavours. Also, a little fun fact- the reason it is called a “rundown” is because the people would make this when they were rundown on money. Love it! (This recipe is my version)
What you’ll need:
1 lb Shrimp (peeled and deveined)
4-5 Red Potatoes
1 can diced tomatoes
1 can coconut milk
About a cup of diced sweet peppers, different colors
Half of a red or vidalia onion
1 Tbsp sugar
Creole Seasoning (like Tony Chatchere’s)
What to do:
Slice the potatoes into half moon pieces. I don’t know why but I’m a big fan of the half moon potato. Par boil them in salted water until mostly cooked (about 20 minutes). While your potatoes are boiling begin cooking the onions on low heat with a little olive oil (and butter too if you like). You want to bring out the sweetness of the onions so let them slowly release their sugars, don’t saute them. Once they’ve gotten nice and sweet and soft add the garlic and sweet peppers. You can bring the heat up a bit and cook until the peppers are softer (they don’t have to be completely cooked). By this point your potatoes should be ready. Drain them and return to a medium-large sized pot. Add the onion mix to the potatoes along with the entire can of coconut milk, the can of tomatoes (don’t drain), the sugar and all the seasoning. As far as the seasoning goes I can’t tell you exactly how much to add, its all about taste. I will say that you want to be generous with the curry and black pepper. I like a spicy stew so I add about a teaspoon of cayenne. I found that as the stew cook the heat of the cayenne mellows, so if you like spicy you can keep adding it to taste. Let this cook for a good thirty minutes so all the flavours can get down and dirty. Add the shrimp then let cook for about another 10-15 minutes. Serve with large spoons and enjoy!
P.S. Next time I think I will serve this with a polenta roll as a sort of play on shrimp and grits. Let me know if you try this and do send pics!