Tag 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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Sexy and Sassy Shrimp for Valentines Day – Fra Diavolo

Posted on February 13, 2023 | 2 comments

photo (3) photo (5)photo (2)OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make.  I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!

*don’t leave out the fresh herbs, they kick it up a notch

Ingredients:

1 lb. large shrimp, peeled and deveined

1 teaspoon of kosher salt , plus more as needed

1/2 medium yellow onion, chopped

1 (14 oz. can) diced tomatoes

3 tablespoons olive oil, plus 2 teaspoons

1 cup dry white wine

3 garlic cloves , chopped

1/4 teaspoon oregano leaves

1 teaspoon crushed red pepper, I didn’t think this was too spicy ,  you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.

3 tablespoons chopped fresh italian parsley leaves

3 tablespoons chopped fresh basil leaves

Directions:

In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)

Remove shrimp to a bowl, set aside.

In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano.  Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time.  When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.

*prepare pasta according to directions and serve shrimp and sauce right on top.

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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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    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

     

     

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    Sheet Pan Shrimp with Asparagus and Potatoes

    Posted on April 7, 2021 | 1 comment

    IMG_4193

    This dinner was just delicious.  I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. Timing will vary depending on your oven and the size of the shrimp you use.  The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.

    Ingredients:

    1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on

    Extra – Virgin Olive Oil

    3 cloves of garlic-minced

    1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it

    2 Lemons, 1 for zest and juice of, the other 1 thinly sliced

    1 lb. Asparagus-trimmed

    1 lb. Fingerling Potatoes–halved lengthwise

    Kosher Salt and Freshly Ground Pepper–read directions for amounts

    Directions:

    Preheat oven to 400 degrees.

    Spray a large rimmed baking sheet for easy clean up

    Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.

    In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.

    While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper,  Set aside

    Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.

    After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes,  potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.

    When I removed from oven I sprinkled with lemon zest. Perfection on a plate!

    *one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.

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    Sexy and Sassy Shrimp for Valentines Day – Fra Diavolo

    Posted on February 13, 2021 | 2 comments

    photo (3) photo (5)photo (2)OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make.  I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!

    *don’t leave out the fresh herbs, they kick it up a notch

    Ingredients:

    1 lb. large shrimp, peeled and deveined

    1 teaspoon of kosher salt , plus more as needed

    1/2 medium yellow onion, chopped

    1 (14 oz. can) diced tomatoes

    3 tablespoons olive oil, plus 2 teaspoons

    1 cup dry white wine

    3 garlic cloves , chopped

    1/4 teaspoon oregano leaves

    1 teaspoon crushed red pepper, I didn’t think this was too spicy ,  you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.

    3 tablespoons chopped fresh italian parsley leaves

    3 tablespoons chopped fresh basil leaves

    Directions:

    In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)

    Remove shrimp to a bowl, set aside.

    In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano.  Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time.  When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.

    *prepare pasta according to directions and serve shrimp and sauce right on top.

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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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    Shrimp on the Bar-B (marinade)

    Posted on September 10, 2020 | Leave a comment

    Shrimp for the BBQ

    For shrimp I use Under 12’s, that’s about 12 to a lb. You can use whatever you like. The larger the shrimp, the easier it is to skewer. Since I am married to a shrimp expert, I am a bit choosy about my shrimp. This advice comes straight from Joel: always ask for mexican, shell-on, white shrimp. For size, ask for under 15, under 12, or under 10. Of course, you will have to peel and de-vein these babies but they’re worth it. I left the tail on this past weekend for grilling.

    Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.

    1/2 cup olive oil

    2 Tablespoons Dijon mustard

    3 cloves garlic, minced

    juice of 2 limes (this past weekend, I used lime; but you can also use 1 lemon and 1 orange or just lemons, oranges, or limes. ) you’ll want the citrus flavor

    1 tsp. dried basil

    2 tablespoons white wine (whatever is open)

    I use about 1 tsp. kosher salt (I think you can add more, depending on your preference.)

    freshly ground pepper

    Marinate shrimp for about 1 to 2 hours — no more because the citrus can actually start the cooking process . I then put the shrimp on metal skewers which I prefer to the bamboo. They’re a worthwhile investment and have owned the same ones for many years. I place on the hot grill and cook for approximately 4 minutes on each side– keep in mind the size of your shrimp. The shrimp I use is rather large so takes about 4 minutes on each side. Obviously smaller shrimp will cook much faster– when shrimp starts to curl and turn pink is usually a sign they are done. You can always remove from heat and cut into one.

     

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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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