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Fire-Roasted Shrimp with Orzo

Yield 4 servings


  • 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
  • Crunchy Vegetables

Nutrition Information

  • calories 428
  • fat 9.1 g
  • cholesterol 129 mg
  • sodium 721 mg

How to Make It

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

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

  3. 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.

  4. 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.

  5. 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.

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

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

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