Ingredients:
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 peppers, diced finely
2 tablespoons cornstarch
2 teaspoons molasses
7 teaspoons orange juice
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 onions ( green part only)
1/2 cup orange bell peppers, diced
Directions:
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.
Servings: 4
Time preparation: 120 min.
Time total: 140 min.