| | FOR THE SPICY SHRIMP |
| 1 | ts | Cumin Seed |
| 1 | ts | Fennel Seed |
| 2 | ts | Whole Oregano |
| 1/2 | ts | Ground Cinnamon |
| 1 | tb | Pure Ancho Chile Powder |
| 1/2 | ts | Coriander Seed |
| | Cayenne, to taste |
| 1 | ts | Salt |
| 3/4 | lb | Rock shrimp, fresh shelled |
| | Olive Oil |
| 1 | c | Dry White Wine |
| 1/2 | c | Water |
| 1/2 | c | Chopped Scallions |
| 1 | tb | Chopped Garlic |
| 1 | tb | Butter |
| 2 | tb | Chopped Parsley |
| 1 | lb | Fresh Mussels |
| 1/2 | lb | Button Mushrooms, sliced |
| | FOR THE RISOTTO |
| 1 1/2 | c | Orzo |
| 4 | c | Rich Shellfish Or Chicken Stock, or more as needed |
| 1 | c | Fresh Or Frozen Peas |
| 3/4 | c | Freshly Grated Parmesan Cheese |
| 1/4 | c | Chopped Fresh Basil |
| 3/4 | c | Tomato, seeded, diced |
| | GARNISH |
| | Fried Capers |
| | Basil Sprigs |
