Tuesday, June 18, 2013

This week's fish dinner: Shrimp-orzo skillet dinner

Since I have some fzn shrimp leftover from a great loss leader around the holidays, I am able to treat us with this quick and easy recipe:

Shrimp Orzo Skillet
adapted from 29 Minutes to Dinner
Serves 4
8 ounces large uncooked shrimp, peeled and deveined
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon sugar
8 ounces orzo pasta
1 garlic clove, minced
2 cups chicken broth
1 cup clam juice
1 lemon
1 cup frozen peas
1 tablespoon butter
Heat a large skillet with the oil over medium high heat. As skillet heats, combine salt, pepper and sugar. Add shrimp and toss to coat.
Arrange the shrimp in the bottom of the skillet and cook for about 1 minute, or until the side is browned and the edges are pink. Remove the skillet from the heat and turn the shrimp over. Let stand and additional 30 seconds or until the shrimp is cooked through. Remove the shrimp from the skillet.
In the same skillet, combine the orzo, garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium low. Cook for 10-12 minutes or until orzo is cooked through.

As orzo cooks, zest lemon with Microplane to measure 1 Tb zest; juice lemon to measure 1 Tb juice. Thinly slice mint with Santoku.

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 heated through. Sprinkle with lemon zest and mint before serving.

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