Welcome to Seafood Mac & Cheese Saturday
Malaysian Giant River Prawns are sustainably farmed in the United States. According to the Monterey Bay Aquarium’s seafood watch, it is a best choice for sustainable shrimp. These prawns are my absolute favorite to make shrimp stock. I purchase them whole because there are so many flavors in the head and shells.
Orzo is a rice shaped pasta. In this dish the orzo is paired with a tasty sauce of reduced shrimp stock, tomatoes, and luxurious Saint Andre Triple Cream Cheese.
Finally, giant sea scallops crown the dish. U.S. Atlantic Ocean caught sea scallops are wonderful and sustainable. These scallops are sized U-10, that means that there are under 10 scallops to the pound. Big, meaty, sweet and juicy. The scallops are seared on the pan with butter and coriander seeds.
Sea Scallop & Prawn Orzo
For the Shrimp Stock:
2.2 lbs Malaysian Giant River Prawns – (heads and shells)
1 large white onion
1 cup carrots – chopped
10 Black peppercorns
Herb Bundle -2 sprigs each
In a stockpot, heat the canola oil over medium heat. Add the shrimp heads and shells. Sear for three minutes until they turn bright red. Add the onions, carrots, and black peppercorns. Pour enough water to cover the shrimp and veggies. Add the herb bundle. Bring to a low boil. Reduce to simmer. Simmer for 2 hours.
Strain through a China cap.
For the Orzo:
2 cups shrimp stock
2 tbs chopped tomatoes
2 tbs Saint Andre Triple Cream Cheese
Bring 2 tbs of cream cheese to room temperature.
Boil orzo in lightly salted water until just tender.
In a saucepan, reduce the shrimp stock by half. Add the chopped tomatoes. Cook for 2 minutes. Strain the sauce. Return to the pan and swirl in the cream cheese. Simmer for 1 minute. Remove from heat, and add the cooked orzo. Keep warm.
For the Sea Scallops and Shrimp
Giant River Prawns
Cut the river prawns (reserved from before) into 1 inch pieces. Season with sea salt and white pepper.
Pat dry the sea scallops with paper towels. Season with sea salt and white pepper.
Heat a sauté pan over medium high heat. When very hot, add 1 tbs of blended oil and sauté the shrimp until cooked through. 2 minutes tops. Remove from pan.
Wipe the pan clean. Heat the pan again. Add 1 tbs blended oil. When very hot, add the scallops. Sear for 1 ½ minutes on one side. Turn the scallops. Add the butter and coriander seeds to the pan. Baste the scallops with the fat and coriander seeds. Cook for 1 additional minute.
Garnish with chives.
That’s it for now…till we exchange a few words again…Peace!