Category Archives: shrimp

Shrimp and Orzo in One Pan

Posted on March 2, 2023 | Leave a comment

This recipe is from the NYT Cooking blog courtesy of Ali Slagle and a big thanks out to her . I always read the NYT Cooking it’s really got the most amazing recipes and some of the best chefs out there participate. This recipe caught my eye because of our love of Shrimp. 

I also made  changes which just worked out best for me. That’s the beauty of cooking you can make changes which better suit you. However the recipe is perfect as is. I used very large shrimp but you can use whatever size suits you and your budget. I used an under 10 Mexican White Shrimp. If you’re buying ask them to clean and de-vein them — Joel did mine.

It’s a spin on a scampi and I love cooking in one pan.

Ingredients:

1 – 1 1/2 lb large shrimp, peeled and de-veined

4 Tablespoons Extra Virgin Olive Oil

1 Tablespoon fresh Lemon Zest plus 1 Tablespoon Fresh Lemon Juice–1 average to large size lemon

1/2 teaspoon red-pepper flakes– obviously optional if you don’t like the pepper

Kosher Salt and Freshly Ground Black Pepper to taste

4 Garlic Cloves, minced

2 Tablespoons unsalted butter

1 cup orzo

1/3 cup dry white wine

2 cups boiling water, seafood stock, or chicken stock–I used Chicken

3 Tablespoons Finely chopped Parsley

Directions:

In a medium bowl, stir together the shrimp, 2 Tablespoons Olive Oil, the lemon zest, red-pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the minced garlic.

In a medium skillet sprayed with cooking spray, add the butter, the remaining oil and garlic and heat over low to medium heat. Don’t burn the garlic. When the butter starts to bubble, add the orzo and another 1/2 teaspoon kosher salt and cook by stirring around the pan as often as possible, toast the orzo in pan for about 2 minutes, adjusting the heat so as not to burn the orzo or the garlic. Carefully add the wine to the pan and stir in until it is absorbed for another minute or so. Stir in the chicken stock , reduce heat to low, cover and cook until the orzo is al dente, probably another 12- 15 minutes. This would be a good time to taste for salt and pepper .

Add the shrimp ( see photo) put them in a snug even layer on top of the orzo, cover and cook until the shrimp is pink and cooked through. This will all depend on the size of your shrimp. Remove from heat and let sit, covered for another few minutes till you’re ready to serve.

I poured the lemon juice over the finished shrimp — placed on a platter and sprinkled with chopped parsley.

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Shrimp Scampi–Classic

Posted on December 23, 2022 | 1 comment

IMG_0556

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Finished Product

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Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house.  Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

This is a wonderful meal for Christmas/New Years if you’re celebrating at home.

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice with a sprinkling of parsly.

This shrimp would be delicious served over pasta as well.

Enjoy!

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Lime Shrimp with Corn and Avocado

Posted on July 8, 2022 | 2 comments

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!! This is truly one of my most favorite recipes ever.   I cooked about a pound of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

This is a perfect salad just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

Honestly one of my most favorite salads.

Ingredients:

1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

1/4 cup chopped red onion

3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

1 Teaspoon Olive Oil

1/4 teaspoon kosher salt

a few grinds on the pepper mill–to taste

I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

2 avocados–sliced and cut into cubes

1 small-medium jalapeno–seeded and minced

*a handful of chopped fresh cilantro if you love it

Directions:

  • We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

Taste for Salt and Pepper but it should be good.

I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

That’s it–perfect summer salad.

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Shrimp with Tomatoes and Corn

Posted on August 13, 2021 | 2 comments

I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites . I made a few changes to recipe and would highly recommend checking out this recipe. I served with rice but this recipe stands on it’s own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.

And I just want to talk about this new pan I received as a gift from my sister. You see it in the pictures it is a carbon pan from a company called @madein –check it out if you’re in the market for some new pans. I absolutely love this pan and reach for it whenever I can. @madein on Instagram. Now you know I make no money for this endorsement and I just want to spread the good word on a great product.

Ingredients:

1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like

Kosher Salt and Pepper 

2 Tablespoons Extra-Virgin Olive Oil

1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)

2 cups fresh or frozen corn– app. 4 ears fresh corn

5 garlic cloves–minced

1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy

1/4 cup dry white wine

2 Tablespoons fresh lemon juice from 1 large lemon

2 Tablespoons unsalted butter

*extra lemon wedges and cut up fresh basil for serving–totally optional

Directions:

Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.

Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.

Add the minced garlic and red-pepper flakes and cook stirring another few minutes. 

Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.

Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .

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    Lime Shrimp with Corn and Avocado

    Posted on June 28, 2021 | 2 comments

    IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!! This is truly one of my most favorite recipes ever.   I cooked about a pound of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

    If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

    This is a perfect salad just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

    Honestly one of my most favorite salads.

    Ingredients:

    1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

    1/4 cup chopped red onion

    3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

    2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

    1 Teaspoon Olive Oil

    1/4 teaspoon kosher salt

    a few grinds on the pepper mill–to taste

    I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

    2 avocados–sliced and cut into cubes

    1 small-medium jalapeno–seeded and minced

    *a handful of chopped fresh cilantro if you love it

    Directions:

    • We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

    Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

    In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

    I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

    Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

    Taste for Salt and Pepper but it should be good.

    I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

    That’s it–perfect summer salad.

    2 Comments

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    Shrimp Marinara

    Posted on April 30, 2021 | 3 comments

    I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

    I made this for the 2 of us and this is what I did if you have more people just increase ingredients. No exact science here and you can make changes to suit your own preferences. I had left overs and would say that a pound of shrimp with pasta should serve 3-4 nicely. I used 1/2 a box of pasta but for more than 2 you would use a whole box and maybe increase amount of shrimp.

    I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

    Perfect Sunday Night Dinner or any night Dinner.

    Enjoy!

    Ingredients:

    4 Tablespoons Olive Oil

    1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

    4 Whole garlic cloves, peeled and minced

    Kosher Salt and Freshly Ground Black Pepper

    Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like–I love Raos Marinara or Arrabiata Sauce ( spicy version)

    Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

    *Basil is really nice served chopped up in this but I didn’t have any

    *crushed red pepper is a must for us but also totally optional

    Directions:

    I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

    Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

    I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

    Prepare the Pasta according to the box directions– I prefer it al dente.

    After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

    When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

    I plated up the pasta added sauce and shrimp and served immediately

     

     

    3 Comments

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    Shrimp and Orzo in One Pan

    Posted on January 17, 2021 | 2 comments

    This recipe is from the NYT Cooking blog courtesy of Ali Slagle and a big thanks out to her . I always read the NYT Cooking it’s really got the most amazing recipes and some of the best chefs out there participate. This recipe caught my eye because of our love of Shrimp. 

    I also made  changes which just worked out best for me. That’s the beauty of cooking you can make changes which better suit you. However the recipe is perfect as is. I used a very large shrimp but you can use whatever size suits you and your budget. I used an under 10 Mexican White Shrimp. If you’re buying ask them to clean and de-vein them — Joel did mine.

    It’s a spin on a scampi and I love cooking in one pan.

    It’s rather yummy! Thanks to Ali Slagle for a great recipe. Original recipe is on the NYT Cooking website. I made changes to suit me.

    This recipe is for 4 but if I was making for 4 I would add 1/2 lb. more shrimp and I would make extra orzo on  the side. I served with a green salad but a vegetable would be perfect on the side as well. 

    Ingredients:

    1 – 1 1/2 lb large shrimp, peeled and de-veined

    4 Tablespoons Extra Virgin Olive Oil

    1 Tablespoon fresh Lemon Zest plus 1 Tablespoon Fresh Lemon Juice–1 average to large size lemon

    1/2 teaspoon red-pepper flakes– obviously optional if you don’t like the pepper

    Kosher Salt and Freshly Ground Black Pepper to taste

    4 Garlic Cloves, minced

    2 Tablespoons unsalted butter

    1 cup orzo

    1/3 cup dry white wine

    2 cups boiling water, seafood stock, or chicken stock–I used Chicken

    3 Tablespoons Finely chopped Parsley

    Directions:

    In a medium bowl, stir together the shrimp, 2 Tablespoons Olive Oil, the lemon zest, red-pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the minced garlic.

    In a medium skillet sprayed with cooking spray, add the butter, the remaining oil and garlic and heat over low to medium heat. Don’t burn the garlic. When the butter starts to bubble, add the orzo and another 1/2 teaspoon kosher salt and cook by stirring around the pan as often as possible, toast the orzo in pan for about 2 minutes, adjusting the heat so as not to burn the orzo or the garlic. Carefully add the wine to the pan and stir in until it is absorbed for another minute or so. Stir in the chicken stock , reduce heat to low, cover and cook until the orzo is al dente, probably another 12- 15 minutes. This would be a good time to taste for salt and pepper .

    Add the shrimp ( see photo) put them in a snug even layer on top of the orzo, cover and cook until the shrimp is pink and cooked through. This will all depend on the size of your shrimp. Remove from heat and let sit, covered for another few minutes till you’re ready to serve.

    I poured the lemon juice over the finished shrimp — placed on a platter and sprinkled with chopped parsley.

    Serve and Enoy!

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    Orzo with Lemon Shrimp and Spinach

    Posted on August 27, 2020 | 1 comment

    photoDSCN0367DSCN0363DSCN0372DSCN0384DSCN0390By now you all know how very much we love shrimp. It comes in handy to have an ex-shrimp monger on hand to clean and devein my shrimp. I love cooking it but not so much cleaning and deveining it. Joel not only obtains the best shrimp around but he really does do a great job of cleaning and deveining.  In any event we make a pretty good team when it comes to shrimp dishes.
     This dish was pretty easy to pull together once shrimp was prepped. Not a whole lot of ingredients, and whole thing took about 1/2 hour.  This dish was very light in flavor and a perfect summer night meal, doesn’t have to be served super hot , can be room temperature. 

    *once the shrimp is prepared this dish is a snap. Have your fish store clean and de-vein your shrimp for you if possible.

    Ingredients:

    Vinaigrette:

    1/3 cup olive oil

    zest of 2 large lemons ( try to use organic if you’re zesting and eating the peel) and scrub those lemons well

    1/2 cup fresh lemon juice ( from the 2 large lemons you just zested)

    1/2 teaspoon of kosher salt

    1/2 teaspoon of freshly ground black pepper

    In a small bowl, whisk together the olive oil, lemon zest and lemon juice, salt and pepper until smooth and set aside.

    Ingredients:

    1 lb. orzo

    1 lb. shrimp , I used large under 10’s, peeled and deveined  ( you can have fish monger do this )

    2 tablespoon olive oil

    1 large shallot , chopped

    app. 1 more teaspoon kosher salt

    1/2 cup dry white wine ,  ( I used what I had on hand)

    6 ounces of spinach , I used baby spinach, use whatever greens you like. You can use arugula as well.

    Directions:

    Cook orzo according to directions. Drain and reserve 1 cup of the pasta water.

    Place shrimp in a bowl and sprinkle with kosher salt and some freshly ground black pepper . Heat the 2 tablespoons of olive oil over medium high heat. Add the chopped shallots and cook until soft for a few minutes. Add the shrimp, cook shrimp until they turn pink and are just cooked through depending on the size of your shrimp. When shrimp is cooked through remove the shrimp from the skillet. Increase the heat to high and add the 1/2 cup of wine, allow to boil up and scrape up all the brown bits from the bottom of the pan, cook for another minute or so until most of the liquid has evaporated.  Then add orzo to the pan along with the vinaigrette and the spinach and let it wilt down.  I added most of the reserved pasta water , you’ll use as much or as little as you need, I used whole cup of reserved pasta water. Add the shrimp back in and toss well until all the ingredients are well coated. Serve up and enjoy.

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    Shrimp with Tomatoes and Corn

    Posted on July 10, 2020 | 1 comment

    I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites . I made a few changes to recipe and would highly recommend checking out this recipe. I served with rice but this recipe stands on it’s own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.

    And I just want to talk about this new pan I received as a gift from my sister. You see it in the pictures it is a carbon pan from a company called @madein –check it out if you’re in the market for some new pans. I absolutely love this pan and reach for it whenever I can. @madein on Instagram. Now you know I make no money for this endorsement and I just want to spread the good word on a great product.

    www.nytimes.com/recipes

    Ingredients:

    1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like

    Kosher Salt and Pepper 

    2 Tablespoons Extra-Virgin Olive Oil

    1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)

    2 cups fresh or frozen corn– app. 4 ears fresh corn

    5 garlic cloves–minced

    1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy

    1/4 cup dry white wine

    2 Tablespoons fresh lemon juice from 1 large lemon

    2 Tablespoons unsalted butter

    *extra lemon wedges and cut up fresh basil for serving–totally optional

    Directions:

    Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.

    Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.

    Add the minced garlic and red-pepper flakes and cook stirring another few minutes. 

    Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.

    Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .

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    Shrimp and Orzo in One Pan

    Posted on June 30, 2020 | 1 comment

    This recipe is from the NYT Cooking blog courtesy of Ali Slagle and a big thanks out to her . I always read the NYT Cooking it’s really got the most amazing recipes and some of the best chefs out there participate. This recipe caught my eye because of our love of Shrimp. 

    I also made  changes which just worked out best for me. That’s the beauty of cooking you can make changes which better suit you. However the recipe is perfect as is. I used a very large shrimp but you can use whatever size suits you and your budget. I used an under 10 Mexican White Shrimp. If you’re buying ask them to clean and de-vein them — Joel did mine.

    It’s a spin on a scampi and I love cooking in one pan.

    It’s rather yummy! Thanks to Ali Slagle for a great recipe. Original recipe is on the NYT Cooking website. I made changes to suit me.

    This recipe is for 4 but if I was making for 4 I would add 1/2 lb. more shrimp and I would make extra orzo on  the side. I served with a green salad but a vegetable would be perfect on the side as well. 

    Ingredients:

    1 – 1 1/2 lb large shrimp, peeled and de-veined

    4 Tablespoons Extra Virgin Olive Oil

    1 Tablespoon fresh Lemon Zest plus 1 Tablespoon Fresh Lemon Juice–1 average to large size lemon

    1/2 teaspoon red-pepper flakes– obviously optional if you don’t like the pepper

    Kosher Salt and Freshly Ground Black Pepper to taste

    4 Garlic Cloves, minced

    2 Tablespoons unsalted butter

    1 cup orzo

    1/3 cup dry white wine

    2 cups boiling water, seafood stock, or chicken stock–I used Chicken

    3 Tablespoons Finely chopped Parsley

    Directions:

    In a medium bowl, stir together the shrimp, 2 Tablespoons Olive Oil, the lemon zest, red-pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the minced garlic.

    In a medium skillet sprayed with cooking spray, add the butter, the remaining oil and garlic and heat over low to medium heat. Don’t burn the garlic. When the butter starts to bubble, add the orzo and another 1/2 teaspoon kosher salt and cook by stirring around the pan as often as possible, toast the orzo in pan for about 2 minutes, adjusting the heat so as not to burn the orzo or the garlic. Carefully add the wine to the pan and stir in until it is absorbed for another minute or so. Stir in the chicken stock , reduce heat to low, cover and cook until the orzo is al dente, probably another 12- 15 minutes. This would be a good time to taste for salt and pepper .

    Add the shrimp ( see photo) put them in a snug even layer on top of the orzo, cover and cook until the shrimp is pink and cooked through. This will all depend on the size of your shrimp. Remove from heat and let sit, covered for another few minutes till you’re ready to serve.

    I poured the lemon juice over the finished shrimp — placed on a platter and sprinkled with chopped parsley.

    Serve and Enoy!

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