Fire Roasted Shrimp with Ginger and Lemon-Grass Broth - BigOven 84862

Fire Roasted Shrimp with Ginger and Lemon-Grass Broth

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Try this Fire Roasted Shrimp with Ginger and Lemon-Grass Broth recipe, or contribute your own. "Shrimp" and "Broth" are two tags used to describe Fire Roasted Shrimp with Ginger and Lemon-Grass Broth.


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1 Stalk Lemon Grass; trimmed
1/3 c Cilantro Stems
Trimmings from 1 large
1 ts Sugar
1/2 ts Garam Masala or Curry Powder
Crunchy Vegetables; (recipe
1 tb Fresh lime jiuce
salt and pepper; to taste
Trimmings from a 2" piece
1 ts Salt
1 1/2 c Orzo
1/2 Scotch bonnet chili pepper;
1 Chopped: Samm Carrot; celery
2 Garlic
1 tb Lite Soy Sauce
1 ts Chili Oil
1 ts Canola oil
2 tb Coconut milk
6 tb Chopped; fresh cilantro,
1 2" piece ginger root; peeled
2 ts Chili Oil; (recipe follows)
2 c Mixed juienned vegatable
2 c Water
1/2 c Canola oil
1/4 c Light Sesame Oil
1 lb Jumbo Shrimp

Original recipe makes 1 Servings



This recipe is by Dominique Macquet of New Orleams, Dominiquess 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 on Feb 25, 9

Calories Per Serving: 2401 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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