| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Dutch |
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sauternes or other sweet white wine |
| 1 |
c |
Fresh orange juice |
| 1/2 |
c |
Diced carrot |
| 1/2 |
c |
Diced seeded peeled cucumber |
| 1/3 |
c |
Diced shiitake mushroom caps |
| 3 |
tb |
Minced shallots |
| 1 |
tb |
Grated peeled gingerroot |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Fresh lemon juice |
| 8 |
|
Saffron threads |
| 1 1/2 |
lb |
Large shrimp, peeled and deveined |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Spiced Rice |
| 3 |
tb |
Chopped fresh cilantro |
| 2 |
c |
Water |
| 1 |
c |
Uncooked long-grain rice |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
|
Cloves |
| 1 |
|
Cinnamon stick, (3-inch) |
| 1 |
|
Bay leaf |
|
|
Vegetable cooking spray |
INSTRUCTIONS
SPICED RICE
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 450 degrees for 10 minutes. Place a serving plate
upside down on top of each cup; invert rice onto plate. Yield: 6 servings.
Per serving: 303 Calories; 5g Fat (17% calories from fat); 24g Protein; 34g
Carbohydrate; 173mg Cholesterol; 458mg Sodium
NOTES : From Chef Jean-Georges Vongerichten of Jo Jo, Vong, and the
Lipstick Cafe. As chef at New York's posh Lafayette restaurant, he
pioneered a style of cooking that sparked a culinary revolution in this
country: He replaced heavy sauces and stocks with vegetable juices, infused
oils, and vinaigrettes. Under his command, the Lafayette received four
stars from the New York Times. Today Vongerichten is chef and co-owner of
three of New York's most sophisticated "in" restaurants. Known for his
versatility and artistry, Vongerichten is a wizard at combining flavors
from the East and West. He describes his cuisine as "essentially New York."
Chef's note: "This is a wonderful dish for a summer party. Let the guests
help themselves from large serving bowls of shrimp and spiced rice. Or or a
fancier sit-down affair, serve individual timbales of rice surrounded by
shrimp and broth in decorative flat soup plates."
Recipe by: Cooking Light, Jul/Aug 1995, page 118
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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