INGREDIENTS

INSTRUCTIONS

This recipe is by Dominique Macquet of New Orleams, Dominiques's in
the Maison Dupuy Hotel.  When preparing ingredients for this recipe,
reserve cilantro stems and  trimmings from shallots and ginger for
making Chili Oil. Make Chili  Oil.  Put a large pot of salted water on
to boil for cooking orzo. Peel and  devein shrimp, leaving tails
intact. Reserve shells. In a medium bowl,  combine 2 TBl cilantro,
Chili Oil and salt; add shrimp and toss to  coat. Cover and set aside
in refridgerator.  In a 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 through a
seive into a saucepan. Discard  solids. Grat ginger and place it in a
square of cheesecloth or paper  towel. Twist to squeeze ginger juice
into broth in saucepan. Add  cocomut milk and soy sauce; bring to a
boil. Remove from heat and set  aside.  Cook orzo in boiling water
until al dente (firm to the tooth), 7-8  minutes. Drain. Meanwhile, in
a heavy skillet over high heat. Add  reserved marinated shrimp and
saute until opaque in the center, about  4 minutes.  To serve, reheat
coconut broth, if necessary, add remaining cilantro.  Mound orzo in the
center of each plate and pool broth around it.  Arrange shrimp over
broth. Garnish with crunchy vehetables.  Chili Oil: In a small,
nonreactive, saucepan, combine canola oil,  seame oil, chili pepper,
cilantro stems, and trimmings from ginger  and shallot. Bring to a boil
aver medium heat. Remove from heat and  let cool to room temperature.
Strain through fine seive into a small  container. Discard solids. Oil
will keep, covered, in refriderator up  to 2 weeks.  Chrunchy
Vegatables: In a meduim bowl, whisk lime jiuce. Chili Oil and  sugar.
Add salt and pepper. Mix in vegetables and toss to coat.  Vegetables
will kepp, covered in a refridgerator fr up to one our.  Posted to
recipelu-digest by jecraig@lan-inc.com on Feb 25, 9

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