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1
In a bowl, mix the ginger powder, cayenne pepper, hot red pepper and 1 1/2 cups orange juice.
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2
If the frozen shrimp is in a lump, break it up first, then add it to the orange juice mixture and mix well.
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3
Cover with wrap and let sit until shrimp has thawed (Time varies depending on where you are, suggested 2 hours to marinate).
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4
Wait until the the shrimp is thawed before making rice.
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5
Make the rice as follows: heat safflower oil in a large non-stick pan with a lid.
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6
When oil is hot, add the hazelnuts and sesame seeds; cook for 2-3 minutes, stirring constantly, until sizzling.
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7
Add the basmati rice, green onions and diced orange pepper and stir well.
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8
Cook 3-4 minutes stirring constantly; add the soy sauce, water and chicken broth/water mixture; stir well and cover.
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9
Reduce heat to minimum and set timer for 20 minutes, stirring several times while cooking.
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10
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.
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11
Add the shrimp-orange juice mixture and cook until bubbling.
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12
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.
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13
Stir until thickened; then remove from heat.
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14
To serve, pour shrimp mixture over rice.
