THAI SHRIMP WITH ORZO ENJOY DAN:

                          THAI SHRIMP WITH ORZO by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp

MARINADE:

1 tablespoon dry sherry

1 teaspoon honey

2 teaspoon soy sauce

1 teaspoon EACH ginger powder, garlic powder, and turmeric

1 scallions, bias sliced into 1/2-inch lengths

Kosher salt and freshly ground black pepper to taste

SAUCE:

1/2-can Mae Ploy coconut milk

2 tablespoon mirin

1 tablespoon honey

1/4-teaspoon red pepper flakes

OTHER:

1 Thumb-size fresh ginger, peeled and minced

2 tomatoes, chopped

3 tablespoons grape-seed oil

1/2-teaspoon red chili paste

2 garlic cloves

2 tablespoon fresh cilantro, chopped

1/3-cup orzo

DIRECTIONS:

1.   With a mortar and pestle pound chili paste and garlic into a fine paste.

2.   Peel shell from shrimp leaving tails on.

3.   Add shrimp to marinate ingredients, refrigerate for 30 minutes.

4.   Whisk together all the sauce ingredients.

5.   Set aside.

6.   Prepare the ginger and tomatoes.

7.   Heat a wok over medium-high heat 2 tablespoons oil, when sizzling.

8.   Add the shrimp and sauté until they turn pink, removed from wok.

9.   Add remining oil to the wok and when sizzling.

10.                Add minced ginger, and tomatoes stir fry for 30 seconds.

11.                Add the sauce and when bubbling, add the shrimp and chili-garlic paste.

12.                Let simmer for 7 minutes.

13.                Cook the orzo per package directions.

14.                Stir the pasta into the shrimp mixture, and serve. 

              

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