Butter Poached Shrimp And Orzo Recipe By Tasty Recipes

ONE POT GARLIC BUTTER SHRIMP AND ORZO

Steps:

• In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
• Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
• Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
• Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
• Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

BUTTER POACHED SHRIMP

Steps:

• In a large bowl, stir together shrimp, hot sauce, ½ teaspoon salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
• In a large saucepan, bring 3 tablespoons water to a boil over medium-high heat. Reduce heat to low; whisk in butter until smooth. Add zest, bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 15 minutes. Discard bay leaves before serving. Garnish with chives and red pepper, if desired.

BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY

Steps:

• Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
• Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
• In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
• Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
• Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
• Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
• Enjoy!