Fire-Roasted Shrimp with Orzo

Ingredients

• 1 teaspoon canola oil 
• 1 small carrots chopped
• 1 rib celery chopped
• 2 teaspoons chili-sesame oil hot
• 2 tablespoons coconut milk 
• 0.3 teaspoon curry powder 
• 6 tablespoons cilantro leaves fresh divided
• 1 teaspoon ginger fresh grated
• 2  garlic cloves minced
• 1 pound shrimp fresh unpeeled
• 0.5 stalk lemongrass diced
• 1.5 cups orzo pasta uncooked
• 4 servings crunchy vegetables 
• 0.8 teaspoon salt 
• 1 large shallots chopped
• 1 tablespoon lite soy sauce 
• 2 cups water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• sieve

Directions

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. Saut carrot and next 3 ingredients in hot canola oil over medium-high heat in a large nonstick skillet 3 minutes.
5. Add 2 cups water; bring to a boil.
6. Add reserved shrimp shells, lemongrass, and curry powder. Reduce heat, and simmer 20 minutes.
7. Remove from heat; cool slightly.
8. Process shell mixture in a food processor.
9. 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.
10. Remove from heat.
11. Heat a nonstick skillet over high heat; add shrimp, and cook 3 minutes or just until shrimp turn pink.
12. Unmold orzo. Spoon coconut milk mixture around orzo. Arrange shrimp around orzo; serve with vegetables.
13. Note: Lemongrass is an herb used in Asian cooking that has a sour lemon flavor. Find it in large supermarkets and Asian markets.