Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Soup Shrimp Fire Roasted W Ginger Lemon Grass Broth
Famous Authors (View All Authors)
Asian - Soup Shrimp Fire Roasted W Ginger Lemon Grass Broth Post by :tnrmktng Category :Learning Kitchen Author :Unknown Date :November 2011 Read :811

Click below to download : Asian - Soup Shrimp Fire Roasted W Ginger Lemon Grass Broth (Format : PDF)

Asian - Soup Shrimp Fire Roasted W Ginger Lemon Grass Broth

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 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.

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

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

In med. saucepan, heat Canola oil over medium 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 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.
If you like this book please share to your friends :
NEXT BOOKS

Asian - Soup Sweet And Sour Cabbage Soup By Millie Asian - Soup Sweet And Sour Cabbage Soup By Millie

Asian - Soup Sweet And Sour Cabbage Soup By Millie
1 head cabbage 2 large cans crushed tomatoes with added puree1 large onion 5 cloves garlic Juice of 2 lemons or about 1/4 cup balsamic or wine vinegar 1/2 cup brown sugar 1-2 talbespoons of grated fresh ginger salt and pepper to taste - slice cabbage thinly to create cabbage strips - half onion and slice thinly to create half rings - crush, slice or dice garlic - grate ginger Put everything in a large soup pot and add water to cover plus a little more. Bring to boil, then reduce heat, cover, and simmer for 2-3 hours (longer the better).
PREVIOUS BOOKS

Asian - Soup Miso Soup Recipes By Angel Asian - Soup Miso Soup Recipes By Angel

Asian - Soup Miso Soup Recipes By Angel
1/4 cup dry Wakame sea vegetables 4 to 6 cups water 1 medium carrot, cut into matchstick-size pieces 1 cup thinly sliced white cabbage 1/2 cup thinly sliced onions 2 to 3 Tbsp. miso Wash the Wakame briefly under cold running water to remove dirt and excess salt. Soak for 3 to 5 minutes, cut in bite-size pieces. (You may use the soaking water for soup or reserved water from cooking any vegetables.) Bring the water and Wakame to boil; cover, simmer for 8 to 10 minutes. Wash and cut vegetables; add them to the saucepan, return to boil, simmer for
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT