Orzo risotto w/ spicy rock shrimp, mussels & peas

 
             Orzo Risotto W/ Spicy Rock Shrimp, Mussels & Peas
 
 Recipe By     : COOKING RIGHT SHOW #CR9686
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --For The Spicy Shrimp--
    1      Teaspoon      Cumin Seed
    1      Teaspoon      Fennel Seed
    2      Teaspoons     Whole Oregano
      1/2  Teaspoon      Ground Cinnamon
    1      Tablespoon    Pure Ancho Chile Powder
      1/2  Teaspoon      Coriander Seed
                         Cayenne -- to taste
    1      Teaspoon      Salt
      3/4  Pound          -- fresh shelled
                         Olive Oil
    1      Cup           Dry White Wine
      1/2  Cup           Water
      1/2  Cup           Chopped Scallions
    1      Tablespoon    Chopped Garlic
    1      Tablespoon    Butter
    2      Tablespoons   Chopped Parsley
    1      Pound         Fresh Mussels
      1/2  Pound         Button Mushrooms -- sliced
                         --For The Risotto--
    1 1/2  Cups          Orzo
    4      Cups          Rich Shellfish Or Chicken Stock -- or more as needed
    1      Cup           Fresh Or Frozen Peas
      3/4  Cup           Freshly Grated Parmesan Cheese
      1/4  Cup           Chopped Fresh Basil
      3/4  Cup           Tomato -- seeded, diced
                         --Garnish--
                         Fried Capers
                         Basil Sprigs
 
 Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander,
 cayenne and salt in a spice grinder or mortar and pestle and grind finely.
 Dry rock shrimp with paper towels and toss with spice mixture to evenly
 coat. Saute quickly in olive oil until just done and set aside.
 
 In a small saucepan add 1/2 cup white wine, 1/2 cup water, 1/4 cup chopped
 scallions, 1 teaspoon chopped garlic, 1 tablespoon butter, 2 tablespoons
 chopped parsley and the mussels. Cover and simmer until mussels open (3-4
 minutes). Set aside covered and keep warm.
 
 Add remaining scallions and garlic to a deep saucepan along with mushrooms
 and saute in olive oil until lightly colored. Add orzo and continue to cook
 for a minute or two. Mix remaining 1/2 cup white wine and stock together and
 warm. Add 1/2 of this mixture to orzo and cook, stirring occasionally over
 moderate heat until most of liquid is absorbed. Add remaining stock mixture
 in 1/2 cup increments, stirring until liquid is absorbed. When orzo is
 tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock
 shrimp. Add a bit of stock if necessary to keep mixture loose. Serve
 immediately in warm bowls topped with mussels and garnished with fried
 capers and basil sprigs, if desired.
 
 Yield: 6 servings
 
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 
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