Shrimp In A Spiced Orange And Sauternes Broth Over Spiced R

Directions

1. Combine the first 10 ingredients in a large Dutch oven, and bring to a boil.
2. Reduce heat, and simmer, uncovered, 20 min. Add in shrimp; cover and cook for 4 min or possibly till the shrimp are done. Remove from heat, and stir in salt and pepper. Spoon shrimp mix over Spiced Rice, and sprinkle with cilantro.
3. Yield: 6 servings (serving size: 1/2 c. rice, 3/4 c. shrimp mix, and 1-1/2 tsp. cilantro).
4. INSTRUCTIONS FOR Spiced Rice: Bring water to a boil in a medium saucepan; add in rice and next 6 ingredients (rice through bay leaf). Cover, reduce heat, and simmer 20 min or possibly till liquid is absorbed. Remove from heat; throw away cloves, cinnamon stick, and bay leaf.
5. Pack 1/2 c. of rice into each of 6 (6-oz) custard c. coated with cooking spray; bake at 450 degrees for 10 min. Place a serving plate upside down on top of each c.; invert rice onto plate.
6. Yield: 6 servings.
7. NOTES : From Chef Jean-Georges Vongerichten of Jo Jo, Vong, and the Lipstick Cafe. As chef at New York's posh Lafayette restaurant, he pioneered a style of cooking which sparked a culinary revolution in this country: He replaced heavy sauces and stocks with vegetable juices, infused oils, and vinaigrettes. Under his command, the Lafayette received four stars from the New York Times. Today Vongerichten is chef and co-owner of three of New York's most sophisticated "in" restaurants. Known for his versatility and artistry, Vongerichten is a wizard at combining flavors Chef's note: "This is a wonderful dish for a summer party. Let the guests help themselves from large serving bowls of shrimp and spiced rice. Or possibly or possibly a fancier sit-down affair, serve individual timbales of rice surrounded by shrimp and broth in decorative flat soup plates."