Fire-Roasted Shrimp with Ginger and Lemon Grass Broth

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
-------- ------------ --------------------------------
2 tsp Chili oil - recipe below
1 lb jumbo shrimp
6 tbl chopped fresh cilantro, chopped, reserve trimmed stems
1 tsp salt
1 tsp canola oil
1 small carrot -- chopped
1 rib celery -- chopped
1 large shallot chopped; reserve trimmings
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; reserve trimmings
2 tbl coconut milk
1 tbl lite soy sauce
1 1/2 cups orzo
Crunchy Vegetables - recipe below

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
Reserved trimmings from ginger, cilantro and shallot

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 medium 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 hour.

Peel and devein shrinp, leaving tails intact; reserve shells.

In a medium bowl, combine 2 Tablespoons cilantro, Chili Oil and salt; add shrimp and toss to coat. Cover and set aside in refrigerator.

In 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 liquid through a sieve into a saucepan. Discard solids.

Grate ginger and place it in a square of cheesecloth 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 and reserve.

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

To serve, reheat shrimp shell/coconut broth, if necessary, and add remaining cilantro. Mound hot cooked orzo in center of each plate and pool broth around it. Arrange shrimp over over broth. Garnish with Crunchy Vegetables.

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