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How To make Shrimp Saute with Orzo
1 c uncooked orzo (rice shaped
pasta) 1 tb plus 1 teaspoon olive oil
Salt and freshly ground pepper 2 cl garlic, peeled and minced
20 lg shrimp, peeled and
deveined, tails left on 1/4 c finely chopped Italian
parsley Juice and zest of 1 lemon 1 c dry white wine
5 tb unsalted butter
1 tb capers, rinsed
1. Bring a medium saucepan of salted water to a boil. Add orzo;
cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
2. Meanwhile, heat remaining oil in a large skillet. Add garlic;
cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 Tablespoons parsley; cook for 3 to 4 minutes. Turn and cook for 3 minutes more or until opaque. Remove from pan and keep warm.
3. Add lemon juice and wine to skillet. Bring to a boil, lower
heat and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir n butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed or orzo
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Shrimp with orzo pasta.
Here’s a great one dish meal, nice enough to serve the company or just have on a Tuesday night. Shrimp with orzo pasta, and a nice pan sauce.
How To Cook Perfect Scallops #SHORTS
Shopping list:
1 lb scallops
AP seasoning
1/2 stick of butter
1 shallot
3 cloves minced garlic
1/4 cup diced parsley
1 cup white wine
Red pepper flakes
Thyme
2 tbsps avocado oil
Zest and juice of 1 lemon
How Do I Make Orzo Pasta with Shrimps Recipe? [Episode 311]
Orzo is pasta shaped like big grain of long rice. I made this recipe with what I had on hand, and it is very easy to make. The result of this recipe in one of a fine restaurant quality dish. Full of flavors, but yet simple on ingredients.
Ingredients for 4 servings:
Marinate the shrimps:
1 pound large pre-cooked shrimps, or 4 to 6 large shrimps per serving
2 tablespoon lemon juice
Salt and ground black pepper
Cook the pasta:
4 cups boiling water
2 cups Orzo pasta
1 tablespoon salt
1 tablespoon olive oil
Cook pasta for 9 minutes and then drain; you can drizzle additional olive oil to avoid sticking while preparing the rest of the recipe.
Prepare the sauce:
In high temperature on the stove using a large skillet
2 tablespoons olive oil
Sauté 1-diced small red onion
Sprinkle salt and ground black pepper to the onion while cooking
Add 3-minced garlic cloves
Add 1 teaspoon red pepper flakes (optional)
Add 6 to 8 diced sherry tomatoes
Add 2 tablespoons diced sun-dried tomatoes (optional)
Add 1-tablespoon dry white wine or white vinegar
Add 4-tablespoons chicken broth
Stir while liquids reduces (1 or 2 minutes)
Add a bunch of baby spinach (optional, as much as you like), let wilt
Add 3 or 4 fresh basil leaves (or cilantro)
Add shrimps (do not overcook)
Add cooked pasta and mix well
Add your favorite grated Italian cheese when serving
BUEN PROVECHO!
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Sauteed Shrimp and Orzo Pasta
Recipe:
10 Ounces Private Selection® Orzo, cooked and drained
1 Tablespoon butter
1 Pound Private Selection® medium shrimp, shelled and de-veined
1/2 Teaspoon salt
1/2 Teaspoon Private Selection® dried thyme
1 Teaspoon Gourmet Garden® Squeeze Garlic
2 Medium tomatoes, seeded, chopped
3 Tablespoons Sauvignon Blanc or Chardonnay
4-6 Ounces Private Selection® crumbled feta cheese
1 Tablespoon Gourmet Garden® Squeeze Basil
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
1. Make orzo according to package directions (takes about 6 minutes after water boils).
2. Meanwhile, in large non-stick skillet, melt butter over medium-high heat. Add shrimp, salt, pepper, and dried thyme. Cook 3-5 minutes, stirring occasionally, or until shrimp just start to turn pink.
3. Add tomatoes, squeeze garlic, and wine cook about 30 seconds, stirring.
4. Remove the skillet from heat. Add the drained orzo, squeeze basil, and feta to shrimp mixture. Toss to mix and serve.
Butter-Poached Shrimp and Orzo
Here is what you'll need!
Ingredients:
2 Tbsp. of water
8 Tbsp. of butter
2 tsp of lemon zest
1 sprig of thyme
1/2 lb of shrimp
2 cloves of garlic
1 shallot
1 cup of orzo
2 cups of chicken stock
Salt and pepper to taste
4 cups of spinach
parsley for garnish
Directions:
Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn’t separate. Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for 8-10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed. Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan. Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley. Enjoy!
Music provided by Audio Network. Used with permission