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Full Online Book HomeLearning KitchenFishandseafood - Fire-roasted Shrimp With Ginger And Lemon Grass Broth
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Fishandseafood - Fire-roasted Shrimp With Ginger And Lemon Grass Broth Post by :charly Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2701

Click below to download : Fishandseafood - Fire-roasted Shrimp With Ginger And Lemon Grass Broth (Format : PDF)

Fishandseafood - Fire-roasted Shrimp With Ginger And 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 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.
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