Shrimp In A Spiced Orange-And-Sauternes Broth

Recipe Ingredients

1 cup	237ml	Sauternes or other sweet white wine
1 cup	237ml	Fresh orange juice
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	73g / 2.6oz	Diced seeded peeled cucumber
1/3 cup	48g / 1.7oz	Diced shiitake mushroom caps
3 tablespoons	45ml	Minced shallots
1 tablespoon	15ml	Grated peeled gingerroot
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Fresh lemon juice
8		Saffron threads
1 1/2 lbs	681g / 24oz	Large shrimp - peeled and deveined
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Spiced rice
3 tablespoons	45ml	Chopped fresh cilantro
		Ingredients For Spiced Rice
2 cups	474ml	Water
1 cup	160g / 5.6oz	Uncooked long-grain rice
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
3		Cloves
1		Cinnamon stick - (3-inch)
1		Bay leaf
		Vegetable cooking spray

Recipe Instructions

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 450F for 10 minutes. Place a serving plate upside down on top of each cup; invert rice onto plate.

Source:
Cooking Light, Jul/Aug 1995, page 118

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