Top Review by Peter Pan
The shrimp topping worth 5 stars rating, with a distinct taste and a hint of sweetness. I thought 1/3 cup soy sauce for the rice was a bit salty, however, since it was a contest entry, I did not modify the recipe. The rice would be perfect without the soy sauce. It is a good recipe, good luck in the contest.
For the Topping
- 1 lb frozen cooked medium shrimp
- 1⁄2 teaspoon ginger powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon hot red pepper
- 1 1⁄2 cups orange juice
- 2 teaspoons butter
- 16 medium mushrooms, sliced thinly
- 1 green chili pepper, diced finely
- 2 tablespoons cornstarch
- 2 teaspoons molasses
- 7 teaspoons orange juice
For the Rice
- 1 tablespoon safflower oil
- 2 cups basmati rice
- 3 teaspoons sesame seeds
- 5 tablespoons finely flaked hazelnuts
- 1⁄3 cup soy sauce
- 1 cup water
- 1 can chicken broth (plus enough water to make 2 cups liquid)
- 1⁄3 cup finely chopped green onion (green part only)
- 1⁄2 cup orange bell pepper, diced
Directions See How It's Made
- In a bowl, mix the ginger powder, cayenne pepper, hot red pepper and 1 1/2 cups orange juice.
- If the frozen shrimp is in a lump, break it up first, then add it to the orange juice mixture and mix well.
- Cover with wrap and let sit until shrimp has thawed (Time varies depending on where you are, suggested 2 hours to marinate).
- Wait until the the shrimp is thawed before making rice.
- Make the rice as follows: heat safflower oil in a large non-stick pan with a lid.
- When oil is hot, add the hazelnuts and sesame seeds; cook for 2-3 minutes, stirring constantly, until sizzling.
- Add the basmati rice, green onions and diced orange pepper and stir well.
- Cook 3-4 minutes stirring constantly; add the soy sauce, water and chicken broth/water mixture; stir well and cover.
- Reduce heat to minimum and set timer for 20 minutes, stirring several times while cooking.
- When timer has 5 minutes left: In a separate non-stick pan, heat the butter and when melted, add the mushrooms and chile peppers and cook, stirring frequently, until the mushrooms are browned.
- Add the shrimp-orange juice mixture and cook until bubbling.
- Add the molasses and mix well; in a bowl mix the cornstarch with the 7 tsp orange juice, blend until smooth and add to the pan with the shrimp.
- Stir until thickened; then remove from heat.
- To serve, pour shrimp mixture over rice.