Fire-Roasted Shrimp with Orzo

Southern Living
4 servings


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1 pound unpeeled, jumbo fresh shrimp
2 teaspoons hot chili-sesame oil
6 tablespoons fresh cilantro, divided
3/4 teaspoon salt
1 1/2 cups uncooked orzo
1 small carrot, chopped
1 celery rib, chopped
1 large shallot, chopped
2 garlic cloves, minced
1 teaspoon canola oil
2 cups water
1/2 stalk lemongrass, diced
1/4 teaspoon curry powder
2 tablespoons coconut milk
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger


Peel shrimp, leaving tails on; devein, if desired. Reserve shells.

Toss together shrimp, chili-sesame oil, 2 tablespoons cilantro, and salt in a large bowl. Cover and chill 1 hour.

Cook orzo according to package directions; drain. Spoon hot orzo into 4 lightly greased 6-ounce custard cups, pressing lightly with back of a spoon. Set aside.

Sauté carrot and next 3 ingredients in hot canola oil over medium-high heat in a large nonstick skillet 3 minutes. Add 2 cups water; bring to a boil. Add reserved shrimp shells, lemongrass, and curry powder. Reduce heat, and simmer 20 minutes. Remove from heat; cool slightly.

Process shell mixture in a food processor. Pour through a fine wire-mesh strainer into a saucepan, pressing with the back of a spoon. Discard solids. Stir in coconut milk, soy sauce, ginger, and remaining cilantro; bring to a boil. Remove from heat.

Heat a nonstick skillet over high heat; add shrimp, and cook 3 minutes or just until shrimp turn pink.

Unmold orzo. Spoon coconut milk mixture around orzo. Arrange shrimp around orzo; serve with vegetables.

Note: Lemongrass is an herb used in Asian cooking that has a sour lemon flavor. Find it in large supermarkets and Asian markets.

Created date

March 2004

Nutritional Information

Calories 428
Fat 9.1 g
Cholesterol 129 mg
Sodium 721 mg