Recipe - Fire Roasted Shrimp With Ginger And Lemon-Grass Broth

2 teaspoon Chili Oil; (recipe follows)
1 pound Jumbo Shrimp
6 tablespoon Chopped; fresh cilantro,
divided
1 teaspoon Salt
1 teaspoon Canola Oil
1 Chopped: Samm Carrot; celery
rib & large shallot
2 cup Water
2 Garlic Cloves
1 Stalk Lemon Grass; trimmed
and finely chopped
One half teaspoon Garam Masala or Curry Powder
1 2" piece ginger root; peeled
2 tablespoon Coconut Milk
1 tablespoon Lite Soy Sauce
1 One half cup Orzo
Crunchy Vegetables; (recipe
follows)

CHILI OIL
One half cup Canola Oil
One fourth cup Light Sesame Oil
One half Scotch bonnet chili pepper;
seeded
1/3 cup Cilantro Stems
Trimmings from a 2" piece
fresh ginger
Trimmings from 1 large
shallot

CHRUNCHY VEGATABLES
1 tablespoon Fresh lime jiuce
1 teaspoon Chili Oil
1 teaspoon Sugar
Salt and pepper to taste
2 cup Mixed juienned vegatable
such as carrot; daikon
radish, jimaca, zucchini or
summer squash.

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 shrimpshell 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), 78 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 recipeludigest by jecraig@laninc.com on Feb 25, 9