Fire-Roasted Shrimp With Orzo

• 1 pound unpeeled, jumbo fresh shrimp
• 2 teaspoons hot chili-sesame oil
• 6 tablespoons fresh cilantro, divided
• 3/4 teaspoon salt
• 1 1/2 cups uncooked orzo
• 1 small carrot, chopped
• 1 celery rib, chopped
• 1 large shallot, chopped
• 2 garlic cloves, minced
• 1 teaspoon canola oil
• 2 cups water
• 1/2 stalk lemongrass, diced
• 1/4 teaspoon curry powder
• 2 tablespoons coconut milk
• 1 tablespoon lite soy sauce
• 1 teaspoon grated fresh ginger

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

shrimp, hot chilisesame oil, fresh cilantro, salt, orzo, carrot, celery, shallot, garlic, canola oil, water, stalk lemongrass, curry powder, coconut milk, soy sauce, ginger

Taken from www.myrecipes.com/recipe/fire-roasted-shrimp-with-orzo (may not work)