Ingredients: |
Ingredients: 1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
˝ teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
⅓ cup dry white wine (or more if you pour yourself some)
2 cups boiling water, seafood stock or chicken stock – I like 1 cup water and 1 cup chicken stock
3 tablespoons finely chopped parsley
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Directions: |
Directions:•Step 1: In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate for 30-60 minutes.
Step 2: Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
Step 3: Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
Step 4: Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately. |
Personal
Notes: |
Personal
Notes: From a NY Times cooking recipe.
There’s been a theme to my pandemic cooking. If I cannot go out to eat, my motto is the fewer pots the better. This recipe is actually pretty easy to make and it’s fresh and tasty. When you’re done, just put it in the center of the table and call everyone for dinner.
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This recipe for Paul's Shrimp and Orzo in a Pana is from