Source: Los Angeles Times - Chaya Brasserie, Los Angeles, California

Chile Paste
3 dried pasilla peppers
2 tablespoons dry white wine
Water

Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. Makes 1/4 cup.

Shrimp Stock
1/4 cup olive oil
1/2 onion, diced
1 small carrot, diced
2 stalks celery, diced
1/4 cup tomato paste
1/2 pound medium shrimp
2 tablespoons brandy
2 tablespoons dry white wine
8 cups chicken stock

Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saut?until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saut?until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.

Assembly
1 tablespoon olive oil
1 red onion, diced
1/4 pound banana squash, diced
2 tablespoons Chile Paste
1/2 cup Arborio rice
Shrimp Stock
1 cup ranchero cheese, crumbled
2 tablespoons whipping cream
12 large shrimp, peeled and deveined
2 eggs, lightly beaten
Salt

Heat oil over medium heat and add onion. Saut?until softened, 2 minutes. Add squash and Chile Paste. Saut?a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes.

Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.

Yields 6 servings.

Each serving: 291 calories; 1,258 mg sodium; 117 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 19 grams protein; 0.49 gram fiber