Liz G.'s Stuffed Jumbo Shrimp, Emerald Rice and Baklava Cheesecake

 Liz G.'s (http://amaranthseed.gather.com/) impressive three course meal used all the five required ingredients in a myriad of ways! The rice is formed into powder, flour, milk and used traditionally. Amazing!

1 lb jumbo shrimp, deveined
1 lg pkg. goat cheese
baking cocoa
2 cups brazil nuts, divided
fresh lemons

You also get to use water, oil, salt and pepper and up to three other ingredients. Liz chose peanut oil and white pepper. The extras were 2 cups white rice (divided), 1/2 cup honey (divided) and 1 large package Mesclun mix.

First Course
--Shrimp Bisque

Second Course
--Stuffed Jumbo Shrimp on Emerald Rice
--Salad of Wild Field Greens
--Sparkling Lemonade

Third Course
--Hot Cocoa
--Baklava Cheesecake

***Shrimp Bisque***
Shell shrimp and divide. Make a shrimp broth from the shrimp shells simmered with water and salt and pepper. Strain.

Puree 1/2 cup of white rice to a fine powder, to be used as a thickener in the bisque. Puree half of Brazil nuts to form nut butter. Divide nut butter.

Mix broth, rice powder, half Brazil nut butter, half of shrimp, salt, and pepper in a large saucepan. Bring just to a simmer, and shrimp are cooked. Pour into bowl and float a paper thin slice of lemon on top to serve.

***Stuffed Jumbo Shrimp on Emerald Rice***
Divide Mesclun mix in half. In a large frying pan, wilt half the greens.

Meanwhile, bake remaining Brazil nuts til nice and toasted. Divide.

Puree wilted greens, nuts, and a bit of oil together to a pesto consistency. Cook 1 cup rice. Stir green pesto into rice.

Mix 1/4 cup of the goat cheese with white pepper and bake. Cool.
Steam remaining shrimp. Cool. Stuff with peppered goat cheese.
.
***Salad of Wild Field Greens***
Toss Mesclun mix with a bit of lemon zest. Make a vinaigrette from lemon juice, oil, 1/4 cup honey, and salt. Drizzle salad with vinaigrette and garnish with remaining nuts.

***Sparkling Lemonade***
Make lemonade with lemons, half remaining honey and water to taste.

***Hot Cocoa***
Make rice milk with remaining rice and water. Mix rice milk, cocoa, honey, any remaining brazil nut butter, a pinch of salt, and a bit of peanut oil if needed to get a good consistency. Heat gently.

***Baklava Cheese Cake***
Make crust from rice flour, brazil nut butter, and salt. Press into greased springform pan and bake.

Chop remaining whole toasted Brazil nuts. Mix with remaining honey to make a thick topping of coated nuts.

Mix remaining goat cheese with rice flour, honey and lemon juice. Pour into crust and bake. Chill. Dust with cocoa. Top with thin layer of honeyed nuts.

Arrange stuffed shrimp with emerald rice, salad, lemonade, cocoa and Baklava.

Wow!

(images from photobucket)