Fire-Roasted Shrimp with Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound unpeeled, jumbo fresh shrimp |
2 teaspoons hot chili-sesame oil |
6 tablespoons fresh cilantro, divided |
3/4 teaspoon salt |
1 1/2 cups uncooked orzo |
1 small carrot, chopped |
1 celery rib, chopped |
1 large shallot, chopped |
2 garlic cloves, minced |
1 teaspoon canola oil |
2 cups water |
1/2 stalk lemongrass, diced |
1/4 teaspoon curry powder |
2 tablespoons coconut milk |
1 tablespoon lite soy sauce |
1 teaspoon grated fresh ginger |
crunchy vegetables |
Directions:
1. Peel shrimp, leaving tails on; devein, if desired. Reserve shells.
2. Toss together shrimp, chili-sesame oil, 2 tablespoons cilantro, and salt in a large bowl. Cover and chill 1 hour.
3. Cook orzo according to package directions; drain. Spoon hot orzo into 4 lightly greased 6-ounce custard cups, pressing lightly with back of a spoon. Set aside.
4. Sauté carrot and next 3 ingredients in hot canola oil over medium-high heat in a large nonstick skillet 3 minutes. Add 2 cups water; bring to a boil. Add reserved shrimp shells, lemongrass, and curry powder. Reduce heat, and simmer 20 minutes. Remove from heat; cool slightly.
5. Process shell mixture in a food processor. Pour through a fine wire-mesh strainer into a saucepan, pressing with the back of a spoon. Discard solids. Stir in coconut milk, soy sauce, ginger, and remaining cilantro; bring to a boil. Remove from heat.
6. Heat a nonstick skillet over high heat; add shrimp, and cook 3 minutes or just until shrimp turn pink.
7. Unmold orzo. Spoon coconut milk mixture around orzo. Arrange shrimp around orzo; serve with vegetables.
8. Note: Lemongrass is an herb used in Asian cooking that has a sour lemon flavor. Find it in large supermarkets and Asian markets.
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