Shrimp In A Spiced Orange-And-Sauternes Broth

Shrimp In A Spiced Orange-And-Sauternes Broth

Course :	Shrimp
From:	HungryMonster.com
Serves:	6

Ingredients:

1	cup	sauternes or other sweet white wine
1	cup	fresh orange juice
1/2	cup	diced carrot
1/2	cup	diced seeded peeled cucumber
1/3	cup	diced shiitake mushroom caps
3	tablespoons	minced shallots
1	tablespoon	grated peeled gingerroot
1	tablespoon	olive oil
1	tablespoon	fresh lemon juice
8	pieces	saffron threads
1 1/2	pounds	large shrimp -- peeled and deveined
1/2	teaspoon	salt
1/8	teaspoon	pepper
1	recipe	spiced rice
3	tablespoons	chopped fresh cilantro
		---INGREDIENTS FOR SPICED RICE---
2	cups	water
1	cup	uncooked long-grain rice
1/2	teaspoon	ground ginger
1/4	teaspoon	salt
1/8	teaspoon	pepper
3	whole	cloves
1	piece	cinnamon stick -- (3-inch)
1	piece	bay leaf
1	spray	vegetable cooking spray

Preparation:

Combine the first 10 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Add shrimp; cover and cook for 4 minutes or until the shrimp are done. Remove from heat, and stir in salt and pepper. Spoon shrimp mixture over Spiced Rice, and sprinkle with cilantro. Yield: 6 servings (serving size: 1/2 cup rice, 3/4 cup shrimp mixture, and 1-1/2 teaspoons cilantro). INSTRUCTIONS FOR Spiced Rice: Bring water to a boil in a medium saucepan; add rice and next 6 ingredients (rice through bay leaf). Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; discard cloves, cinnamon stick, and bay leaf. Pack 1/2 cup of rice into each of 6 (6-ounce) custard cups coated with cooking spray; bake at 450F for 10 minutes. Place a serving plate upside down on top of each cup; invert rice onto plate.