Fire Roasted Shrimp
This recipe for Fire Roasted Shrimp is from Dominique's Restaurant in New Orleans, Louisiana
- 1 pound shrimp (jumbo)
- 2 teaspoons Chile Oil (recipe below)
- 1 teaspoon sea
- 2 tablespoons coconut milk
- 1 tablespoon light soy sauce
tablespoons ginger juice (juicer extracted)
- 1 teaspoon canola oil
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 2 cups water
cloves garlic, chopped
- 2 Kaffir lime leaves, julienned
teaspoon garam masala or curry powder
- 1 1/2 cups dry orzo pasta
- 1/2 cup crushed peanuts
- 1/4 cup peanut oil
- 1 bunch
- 1 large shallot
- 1 2-inch piece of peeled, fresh
- 1/2 cup canola oil
- 1/4 cup sesame oil (not toasted)
seeded scotch bonnet peppers
- 1/2 teaspoon
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chile
- 1 teaspoon sugar
- 2 cups julienned mixed vegetables, such
as carrots, daikon, jicama, zucchini, squash
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.
- Trim 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
- 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.
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 cilantro, 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.
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
- 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
- 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
New Orleans Restaurant