Shrimp recipes

Shrimp In A Spiced Orange-And-Sauternes Broth

Course : Shrimp
Source: Cooking Light, Jul/Aug 1995, page 118
Serves: 6

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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 / Directions:

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.

Shrimp In A Spiced Orange-And-Sauternes Broth

Ingredients:

Preparation / Directions:

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