Recipe - Orzo Risotto W Spicy Rock Shrimp Mussels And Peas

FOR THE SPICY SHRIMP
1 teaspoon Cumin Seed
1 teaspoon Fennel Seed
2 teaspoon Whole Oregano
One half teaspoon Ground Cinnamon
1 tablespoon Pure Ancho Chile Powder
One half teaspoon Coriander Seed
Cayenne, to taste
1 teaspoon Salt
Three fourths pound Rock shrimp, fresh shelled
Olive Oil
1 cup Dry White Wine
One half cup Water
One half cup Chopped Scallions
1 tablespoon Chopped Garlic
1 tablespoon Butter
2 tablespoon Chopped Parsley
1 pound Fresh Mussels
One half pound Button Mushrooms, cut or sliced up

FOR THE RISOTTO
1 One half cup Orzo
4 cup Rich Shellfish Or Chicken
Stock, or more as needed
1 cup Fresh Or Frozen Peas
Three fourths cup Freshly Grated Parmesan
Cheese
One fourth cup Chopped Fresh Basil
Three fourths cup Tomato, seeded, minced

GARNISH
Fried Capers
Basil Sprigs

Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander,
cayenne and salt in a spice grinder or mortar and pestle and grind finely.
Dry rock shrimp with paper towels and toss with spice mixture to evenly
coat. Saute quickly in olive oil until just done and set aside.

In a small saucepan add One half cup white wine, One half cup water, One fourth cup chopped
scallions, 1 teaspoon chopped garlic, 1 tablespoon butter, 2 tablespoons
chopped parsley and the mussels. Cover and simmer until mussels open (34
minutes). Set aside covered and keep warm.

Add remaining scallions and garlic to a deep saucepan along with mushrooms
and saute in olive oil until lightly colored. Add orzo and continue to cook
for a minute or two. Mix remaining One half cup white wine and stock together
and warm. Add One half of this mixture to orzo and cook, stirring occasionally
over moderate heat until most of liquid is absorbed. Add remaining stock
mixture in One half cup increments, stirring until liquid is absorbed. When orzo
is tender but not mushy, stir in peas, parmesan, basil, tomato and cooked
rock shrimp. Add a bit of stock if necessary to keep mixture loose. Serve
immediately in warm bowls topped with mussels and garnished with fried
capers and basil sprigs, if desired.

Yield: 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MCRecipe Digest V1 #351

Recipe by: COOKING RIGHT SHOW #CR9686

From: Bill Spalding billspa@icanect.net

Date: Wed, 18 Dec 1996 04:09:54 0500 (EST)