Thursday, September 01, 2005

Shrimp Sauté with Orzo

Source: Martha Stewart

Serves 4

1 cup uncooked orzo
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
20 large shrimp, peeled and deveined, tails left on
1/4 cup finely chopped fresh flat-leaf parsley
Juice and zest of 1 lemon
1 cup dry white wine
5 tablespoons unsalted butter (you can use a lot less and/or supplement with olive oil if you want to cut down on saturated fats)
1 tablespoon 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 in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

I talked about this recipe HERE.

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