Shrimp in a spiced orange-and-sauternes broth over spiced r
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sauternes or other sweet white wine |
| 1 | cup | Fresh orange juice |
| ½ | cup | Diced carrot |
| ½ | cup | Diced seeded peeled cucumber |
| ⅓ | cup | Diced shiitake mushroom caps |
| 3 | tablespoons | Minced shallots |
| 1 | tablespoon | Grated peeled gingerroot |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Fresh lemon juice |
| 8 | Saffron threads | |
| 1½ | pounds | Large shrimp, peeled and deveined |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Spiced Rice | ||
| 3 | tablespoons | Chopped fresh cilantro |
| 2 | cups | Water |
| 1 | cup | Uncooked long-grain rice |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | Cloves | |
| 1 | Cinnamon stick, (3-inch) | |
| 1 | Bay leaf | |
| Vegetable cooking spray | ||
Directions
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: ½ cup rice, ¾ cup shrimp mixture, and
1-½ 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 ½ 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@... on Jan 28, 1997.