Wednesday, February 26, 2014

Day Twenty-Three - Shrimp Orzo (2.24.14)


Ingredients
  • 8 oz large uncooked shrimp
  • 1 Tbsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/8 tsp sugar
  • 8 oz orzo pasta
  • 1 garlic clove, pressed
  • 2 cups chicken broth
  • 1 cup clam juice
  • 1 lemon
  • 1 Tbsp thinly sliced fresh mint
  • 1 cup frozen peas
  • 1 Tbsp butter
Instructions

1) For shrimp, peel and devein shrimp. Add oil to 10-in skillet; heat over medium-high heat 1-3 minutes or until shimmering. As skillet heats, combine salt, black pepper and sugar in mixing bowl; add shrimp and toss to coat.

2) Arrange shrimp in a single layer over bottom of skillet and cook about 1 minute or until one side is browned and edges are pink. Remove skillet from heat and turn shrimp over; let stand an additional 30 seconds or until centers are opaque and shrimp is cooked through. Remove shrimp from skillet, set aside.

3) For orzo, in same skillet, combine orzo, pressed garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium-low. Cook 10-13 minutes or until orzo is cooked through.

4) As orzo cooks, zest lemon to measure 1 Tbsp zest; juice lemon to measure 1 Tbsp juice. Thinly slice mint.

5) Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3-5 minutes or until heater through. Sprinkle with lemon zest and mint before serving.

Opinions

Katie: This dish was very good. It had a very strong lemon flavor, so if you don't like a lot of that, I would reduce those numbers and maybe also play with the other ingredients.

Potter: This was a pretty tasty dish. I had never had orzo before and didn't know what to expect but it's pretty much just bigger grained rice. I would say I prefer a higher ratio of shrimp to orzo so I will up the amount of shrimp I cook next time. In addition to that, our mint wasn't good so we didn't use it which I think would play well with the lemon flavors Katie mentioned above. Don't used precooked shrimp either, it makes it way harder to cook it correctly.