Click here to send this recipe to a friend!

Need Help Remodeling? Participate and Get $1,000 FREE* to Use Towards a Kitchen Makeover!

Cajun Cooking Recipes 
We have thousands of recipes throughout our site. 
Please browse our categories below:

All Recipes:
Alcohol Drinks Recipes
Appetizer Recipes
Alligator Recipes
Armadillo Recipes
Atkins Recipes
Bear Recipes
Beaver Recipes
Black Bird Recipes
Bread Machine Recipes
Cajun Recipes
Canadian Recipes
Chicken Recipes
Chili Recipes
Chocolate Recipes
Cookie Recipes
Crock pot Recipes
Diabetic Recipes
Dove/Quail Recipes
Duck Recipes
Easter Recipes
Elk Recipes
Frog Leg Recipes
Fruit Recipes
German Recipes
Goose Recipes
Ground Meat Recipes
Grouse Recipes
Gumbo Recipes
Halloween Recipes
Holiday Recipes
Hot Sauce Recipes
Ice Cream Recipes
Italian Recipes
Kids Recipes
Mardi Gras Recipes
Meatloaf Recipes
Mexican Recipes
Microwave Recipes
New Orleans Restaurant Recipes
Non Alcohol Drinks Recipes
Restaurant Recipes
Smoothie Recipes
Quick And Easy Recipes
Soup Recipes
St Patrick's Day Recipes
Turkey And Dressing Recipes
Wild Game Recipes

Fire Roasted Shrimp

Dominique's Restaurant

Fire-Roasted Shrimp:
1 pound shrimp (jumbo)
2 teaspoons Chile Oil
1 teaspoon sea salt
2 tablespoons coconut milk
1 tablespoon light soy sauce
2 tablespoons ginger juice
(juicer extracted)
1 teaspoon canola oil
1 small carrot, chopped
1 stalk celery, chopped
2 cups water
2 cloves garlic, chopped
2 Kaffir lime leaves, julienned
1/2 teaspoon garam masala
or curry powder
1 1/2 cups dry orzo pasta
1/2 cup crushed peanuts
1/4 cup peanut oil Chile Oil:
1 bunch cilantro
1 large shallot
1 2-inch piece of peeled,
fresh ginger
1/2 cup canola oil
1/4 cup sesame oil (not toasted)
3 seeded scotch bonnet peppers

Crunchy Vegetables:
1/2 teaspoon salt
1 tablespoon freshly squeezed
lime juice
1 teaspoon chile oil
1 teaspoon sugar
2 cups julienned mixed
vegetables, such as carrots,
daikon, jicama, zucchini, squash
salt
pepper

Directions:
To make the Chile Oil, cut off the cilantro stems and set aside the leafy portion. Put the stems in a small non-reactive saucepan. Trimp and chop the shallot and set aside the chopped shallot. Add the trimmings to the cilantro stems. Finely grate the ginger and place it in a square of cheesecloth. Twist to squeeze the ginger juice into the liquid in another pan. Set aside the pan of juice. Add the pulp to the stems and trimmings.

Add the canola oil, sesame oil, and chiles to the pan of stems, trimmings, and pulp. Bring to a boil over medium heat. Remove from the heat and let cool to room temperature. Strain through a fine sieve into a small container; discard solids. Yields about 2/3 cup. (The oil will keep, covered, in the refrigerator for up to 2 weeks.)

To prepare the shrimp and orzo, boil a large pot of salted water for cooking the orzo. Peel and devein the shrimp, leaving the tails intact. Reserve the shells and heads. Chop enough of the reserved leafy portion of the cilantro to yield 6 tablespoons. In a bowl, combine 2 tablespoons of the chilantro, the chile oil, and sea salt. Add the shrimp and toss to coat. Cover and set aside in the refrigerator.

Add the coconut milk and soy sauce to the ginger juice and set aside.

In a saucepan, heat the canola oil over medium heat. Add the carrots, celery, and reserved chopped shallots. Cook about 3 minutes, until softened. Add the water and bring to a boil. Add the reserved shrimp shells and heads, garlic, kaffir lime leaves, and garam masala. Decrease the heat to low and simmer uncovered for 20 minutes. Transfer the shrimp-shell mixture to a blender or food processor and process until the shells are finely chopped. Strain and press through a fine sieve into a small saucepan. Retain the broth in the saucepan, discarding the solids.

Cook the orzo pasta in boiling water until al dente, 7 to 8 minutes. Drain. Heat the peanut oil and sauté the crushed peanuts. Add to the orzo pasta. Mix in the ginger/coconut milk sauce and the chopped cilantro leaves from the chili oil.

Meanwhile, heat a large heavy skillet over high heat. Add the reserved marinated shrimp and sauté until they are opaque in the center, about 4 minutes.

To make the Crunchy Vegetables -- in a medium bowl, whisk together the salt, lime juice, chile oil, and sugar. Add the vegetables, and toss to coat. Season with pepper and additional salt to taste. (The vegetables will keep, covered, in the refrigerator for up to 1 hour. They are also delicious in a light salad.)

To serve, reheat the coconut broth without boiling, if necessary, and add the remaining 3 tablespoons of cilantro. Mound orzo pasta in the center of each plate and pool shrimp broth around it. Arrange the shrimp over the broth. Garnish with crunchy vegetables.

Recipe by Chef Dominique

More New Orleans Restaurant Recipes

Bread  Pudding Pascal's Manale Restaurant

Creole Crawfish and Tasso Chowder The Bombay Club Restaurant

Crab Meat Broussard Broussard's Restaurant.

Crabmeat Stuffing Mulate's Restaurant

Crawfish EtouffeeMulate's Restaurant

Eggs Louis Armstrong Commander's Palace Restaurant

Fire Roasted Shrimp Dominique's Restaurant

Fried Green Tomatoes Uglesich's Restaurant

Lobster with Truffle Butter Bacco's Restaurant

Mike's Special Mike Anderson's Restaurant

Shrimp Ravioli Bay Eloi in Shrimp Herb Essence Rib Room Restaurant

Sweet Potato Catfish Red Fish Grill

Bananas Foster Brennan's Restaurant

Creole Gumbo Antoine's Restaurant

Onion Crusted Fried Chicken Salad Commander's Palace Restaurant

Oysters Bienville Arnaud's Restaurant

Thanks for visiting our New Orleans recipes webpage!

Advertise With Cajun Cooking Recipes

Delicious Cajun Recipes
E-Cookbook

Visit
Recipe Snoop Recipes
We snoop out recipes,
so you don't have to!

Recipe Snoop
Cooking Forum
Recipes, cooking tips,
cooking questions,
fun games, more!