Fire roasted shrimp with ginger and lemon-grass broth

1 Servings

Ingredients

Quantity Ingredient
2 teaspoons Chili Oil; (recipe follows)
1 pounds Jumbo Shrimp
6 tablespoons Chopped; fresh cilantro, divided
1 teaspoon Salt
1 teaspoon Canola Oil
1 Chopped: Samm Carrot; celery rib & large shallot
2 cups Water
2 Garlic Cloves
1 Stalk Lemon Grass; trimmed and finely chopped
½ teaspoon Garam Masala or Curry Powder
1 2\" piece ginger root; peeled
2 tablespoons Coconut Milk
1 tablespoon Lite Soy Sauce
1½ cup Orzo
Crunchy Vegetables; (recipe follows)
½ cup Canola Oil
¼ cup Light Sesame Oil
½ Scotch bonnet chili pepper; seeded
⅓ cup Cilantro Stems
Trimmings from a 2\" piece fresh ginger
Trimmings from 1 large shallot
1 tablespoon Fresh lime jiuce
1 teaspoon Chili Oil
1 teaspoon Sugar
Salt and pepper to taste
2 cups Mixed juienned vegatable such as carrot; daikon radish, jimaca, zucchini or summer squash.

Directions

CHILI OIL

CHRUNCHY VEGATABLES

This recipe is by Dominique Macquet of New Orleams, Dominiques's in the Maison Dupuy Hotel.

When preparing ingredients for this recipe, reserve cilantro stems and trimmings from shallots and ginger for making Chili Oil. Make Chili Oil.

Put a large pot of salted water on to boil for cooking orzo. Peel and devein shrimp, leaving tails intact. Reserve shells. In a medium bowl, combine 2 TBl cilantro, Chili Oil and salt; add shrimp and toss to coat.

Cover and set aside in refridgerator.

In a medium saucepan, heat canola oil over medium heat. Add carrot, celery, and shallot; cook, stirring, until softened, about 3 minutes. Add water and bring to a boil. Add reserved shrimp shells, garlic, lemon grass and garam masala. Reduce heat to low and simmer, uncovered, 20 minutes.

Transfer shrimp-shell mixture to a blender; process until shells are finely chopped. Strain through a seive into a saucepan. Discard solids. Grat ginger and place it in a square of cheesecloth or paper towel. Twist to squeeze ginger juice into broth in saucepan. Add cocomut milk and soy sauce; bring to a boil. Remove from heat and set aside.

Cook orzo in boiling water until al dente (firm to the tooth), 7-8 minutes.

Drain. Meanwhile, in a heavy skillet over high heat. Add reserved marinated shrimp and saute until opaque in the center, about 4 minutes.

To serve, reheat coconut broth, if necessary, add remaining cilantro. Mound orzo in the center of each plate and pool broth around it. Arrange shrimp over broth. Garnish with crunchy vehetables.

Chili Oil: In a small, nonreactive, saucepan, combine canola oil, seame oil, chili pepper, cilantro stems, and trimmings from ginger and shallot.

Bring to a boil aver medium heat. Remove from heat and let cool to room temperature. Strain through fine seive into a small container. Discard solids. Oil will keep, covered, in refriderator up to 2 weeks.

Chrunchy Vegatables: In a meduim bowl, whisk lime jiuce. Chili Oil and sugar. Add salt and pepper. Mix in vegetables and toss to coat. Vegetables will kepp, covered in a refridgerator fr up to one our.

Posted to recipelu-digest by jecraig@... on Feb 25, 9

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