Recipe: Recipe

This is the recipe I tried to post last night.
* Exported from MasterCook *
Fire-Roasted Shrimp with Ginger and Lemon-Grass Broth
Recipe By : Houston Chronicle, 2/25/98
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Seafood
Amount Measure Ingredient -- Preparation Method
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2 tsp Chili oil*
1 lb jumbo shrimp
6 tbl chopped fresh cilantro -- divided
1 tsp salt
1 tsp canola oil
1 small carrot -- chopped
1 rib celery -- chopped
1 large shallot -- chopped
2 cups water
2 cloves garlic -- chopped
1 stalk lemon grass -- finely chopped
1/2 tsp garam masala or curry powder
1 (2") piece ginger root -- peeled
2 tbl coconut milk
1 tbl lite soy sauce
1 1/2 cups orzo
Crunchy Vegetables
CHILI OIL
1/2 cup canola oil
1/4 cup light sesame oil
1/2 Scotch Bonnet chili pepper -- seeded
1/3 cup cilantro stems
trimmings from the 2" piece ginger, used a
trimmings from the shallot
For Shrimp:
When preparing ingred. for this recipe, reserve cilantro stems and trimmings from ginger and shallot for making Chili Oil.
Out a large pot of salted water on to boil for cooking orzo. Peel and devein shrinp, leaving tails intact. Reserve shells. In a med. bowl, combine 2 tbl. cilantro, Chili Oil, and salt; add shrimp and toss to coat. Cover and set aside in refrigerator.
In a med. saucepan, heat canola oil over med. heat. Add carrot, celery and shallot; cook, stirring until softened, about 3 min. 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 min.
Transfer shrimp-shell mixture to a blender; process until shells are finely chopped. Strain through a sieve into a saucepan. Discard solids. Grate ginger and place it in a square of cheese cloth or paper towel. Twist to squeeze ginger juice into broth in saucepan. Add coconut milk and soy sauce; bring to a boil. Remove from heat and set aside.
Cook orzo in boiling water until al dente, 7-8 min.; drain. Meanwhile, heat a large skillet over high heat. Add reserved marinated shrimp and satue until opaque in the center, about 4 min.
To serve, reheat coconut broth, if necessary, and add remaining cilantro. Mound orzo in center of each plate and pool broyh around it. Arrange shrimp over over broth. Garnish with Crunchy Vegetables.
per serving: 485 cal 10g fat
For Chili Oil:
In a small, nonreactive saucepan, combine canola oil, sesame oil, chili pepper, cilantro stems, and trimmings. Bring to a boil over med. heat. Remove from heat and let cool to room temperature. Strain through a fine sieve into a small container. Discard solids. Oil will keep, covered, in refrigerator up to 2 weeks.
Crunchy Vegetables
1 tbl. fresh lime juice
1 tsp. Chili Oil
1 tsp. sugar
salt and fresh ground pepper to taste
2 cups mixed julienned vegetables, such as carrot, daikon, radish, jicama, zucchini or summer squash
In a med. bowl, whisk lime juice, Chili Oil, and sugar. Add salt and pepper. Mix in vegetables and toss to coat. Vegetables will keep, covered, in refrigerator up to 1 hr.
Makes 2 cups (4 servings) 35 cal. 1 g. fat
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