Shrimp in a Spiced Orange-And-Sauternes Broth over Spiced R

Ready in 1 hour

Top-ranked recipe named "Shrimp in a Spiced Orange-And-Sauternes Broth over Spiced R"

Share it:

Try this Shrimp in a Spiced Orange-And-Sauternes Broth over Spiced R recipe, or contribute your own. "Broth" and "Seafood" are two tags used to describe Shrimp in a Spiced Orange-And-Sauternes Broth over Spiced R.


Ingredients

Are you making this? 
3 tb Shallots; minced
1 Bay leaf
1/3 c Diced shiitake mushroom caps
1/2 ts Ground ginger
1 c Fresh orange juice
3 Cloves
1 tb Grated peeled gingerroot
1/8 ts Pepper
1/4 ts Salt
8 Saffron threads
1 tb olive oil
1/2 c Diced seeded peeled cucumber
1 tb Fresh Lemon Juice
1 1/2 lb Large shrimp, peeled and
SPICED RICE
1 c Sauternes or other sweet
1/2 ts Salt
Vegetable cooking spray
3 tb Fresh Cilantro; chopped
1 c Uncooked long-grain rice
1 Cinnamon stick, (3-inch)
Spiced Rice
2 c Water
1/8 ts Pepper
1/2 c Diced carrot

Original recipe makes 6 Servings

Servings  

Preparation

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 Yorks 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 Yorks 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." Chefs 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.

Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Shrimp in a Spiced Orange-And-Sauternes Broth over Spiced R. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free