"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cafe's Prawn Asparagus & Mushroom Saute over Seasoned Orzo Recipe

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This recipe for Cafe's Prawn Asparagus & Mushroom Saute over Seasoned Orzo, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Perry Colbert
Added: Friday, July 25, 2008


2 to 3 tbsp olive oil
1 lb wiped clean and sliced 1/4 inch mushrooms
1 1/2 c asparagus trimmed & sliced 1/4 inch long
1 tbsp chopped fresh garlic
1 1/2 c chicken stock
1 1/2 lb med. size prawns cleaned
2 c tomatoes, cleaned, seeded, and chopped
1/4 c coarsely chopped fresh basil leaves
2 to 3 tsp lemon zest
Salt and black pepper to taste

Seasoned orzo:
1 lb orzo
2 to 3 tbsp virgin olive oil
1/3 c thinly sliced green onions

Heat olive oil in a large frying pan, add mushrooms, saute till lightly golden. Add asparagus, saute 1 minute more.
Add garlic, toss in well, then add chicken stock and heat till hot. Add prawns and cook 2 minutes. Add tomatoes heat until hot again, toss in the basil, lemon zest, and salt and pepper to taste.
Divide cooked, still hot seasoned orzo, on four dinner plates. Spoon saute over top and center of orzo and serve.

1 lb orzo, cooked according to package, then drained and tossed with 2 to 3 tbsp virgin olive oil and 1/3 cup thinly sliced green onions.

Number Of Servings:
Number Of Servings:




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