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Orzo Risotto W/ Spicy Rock Shrimp, Mussels & Peas

An italian recipe for Orzo Risotto W/ Spicy Rock Shrimp, Mussels & Peas, made with Ground Cinnamon, Pure Ancho Chile Powder, Salt, Water, and Garlic. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 tsp
• 1 tbsp
• 1 tsp
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 4 cup
• 3/4 cup
• 3/4 cup

Method (preview)

1. 1

   Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander, cayenne and salt in a spice grinder or mortar and pestle and grind finely.

2. 2

   Dry rock shrimp with paper towels and toss with spice mixture to evenly coat.

3. 3

   Saute quickly in olive oil until just done and set aside.

4. 4

   Add remaining scallions and garlic to a deep saucepan along with mushrooms and saute in olive oil until lightly colored.

5. 5

   Add orzo and continue to cook for a minute or two.

6. 6

   Mix remaining 1/2 cup white wine and stock together and warm.

7. 7

   Add 1/2 of this mixture to orzo and cook, stirring occasionally over moderate heat until most of liquid is absorbed.

8. 8

   Add remaining stock mixture in 1/2 cup increments, stirring until liquid is absorbed.

9. 9

   When orzo is tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock shrimp.

10. 10

    Add a bit of stock if necessary to keep mixture loose.

11. 11

    Serve immediately in warm bowls topped with mussels and garnished with fried capers and basil sprigs, if desired.