Recipe By : COOKING RIGHT SHOW #CR9686
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--For The Spicy Shrimp--
1 Teaspoon Cumin Seed
1 Teaspoon Fennel Seed
2 Teaspoons Whole Oregano
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Pure Ancho Chile Powder
1/2 Teaspoon Coriander Seed
Cayenne -- to taste
1 Teaspoon Salt
3/4 Pound -- fresh shelled
Olive Oil
1 Cup Dry White Wine
1/2 Cup Water
1/2 Cup Chopped Scallions
1 Tablespoon Chopped Garlic
1 Tablespoon Butter
2 Tablespoons Chopped Parsley
1 Pound Fresh Mussels
1/2 Pound Button Mushrooms -- sliced
--For The Risotto--
1 1/2 Cups Orzo
4 Cups Rich Shellfish Or Chicken Stock -- or more as needed
1 Cup Fresh Or Frozen Peas
3/4 Cup Freshly Grated Parmesan Cheese
1/4 Cup Chopped Fresh Basil
3/4 Cup Tomato -- seeded, diced
--Garnish--
Fried Capers
Basil Sprigs
Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander,
cayenne and salt in a spice grinder or mortar and pestle and grind finely.
Dry rock shrimp with paper towels and toss with spice mixture to evenly
coat. Saute quickly in olive oil until just done and set aside.
In a small saucepan add 1/2 cup white wine, 1/2 cup water, 1/4 cup chopped
scallions, 1 teaspoon chopped garlic, 1 tablespoon butter, 2 tablespoons
chopped parsley and the mussels. Cover and simmer until mussels open (3-4
minutes). Set aside covered and keep warm.
Add remaining scallions and garlic to a deep saucepan along with mushrooms
and saute in olive oil until lightly colored. Add orzo and continue to cook
for a minute or two. Mix remaining 1/2 cup white wine and stock together and
warm. Add 1/2 of this mixture to orzo and cook, stirring occasionally over
moderate heat until most of liquid is absorbed. Add remaining stock mixture
in 1/2 cup increments, stirring until liquid is absorbed. When orzo is
tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock
shrimp. Add a bit of stock if necessary to keep mixture loose. Serve
immediately in warm bowls topped with mussels and garnished with fried
capers and basil sprigs, if desired.
Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
