SAUTéED SHRIMP WITH ORZO
Serve garlicky sautéed shrimp over a bed of creamy orzo prepared risotto-style to make an elegant, flavorful dish that's simple enough for a mid-week meal.
Provided by Lynne Webb
Categories Seafood
Time 45m
Number Of Ingredients 15
Steps:
- Place the shrimp in a shallow bowl and drizzle with 3 tablespoons of the olive oil. Add about 2/3 of the minced garlic, season lightly with salt and pepper and combine well. Set aside while you cook the orzo.
- Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the onion, season with salt and pepper and sauté until soft and translucent, 5 to 6 minutes.
- Add the dry orzo and stir to coat with the oil. Continue cooking for 2 to 3 minutes, stirring frequently, then add the remaining garlic and cook until fragrant, 1 minute more.
- Deglaze the pan with the wine, scraping up any browned bits that have accumulated on the bottom of the pan.
- Stir in 3 cups of the chicken broth, cover the pan and reduce the heat slightly. Cook, stirring occasionally, until the broth has been absorbed, 5 to 7 minutes.
- Continue adding broth, 1/4 cup at a time, until the orzo is cooked to your liking. Stir constantly at this point and let each addition of broth absorb completely before adding more.
- Once the orzo is cooked, stir in 2 tablespoons of the lemon juice and season to taste with salt and pepper.
- Plate individual servings of the orzo and set aside while you cook the shrimp.
- Working quickly, wipe out the pan and return it to the stove over medium-high heat. Add the shrimp mixture and sauté until pink and opaque, 1-1/2 to 2 minutes.Tip: Use a rubber spatula to transfer the shrimp to the pan so you get all of the oil and garlic marinade.
- To finish the Garlic-Butter Shrimp: Add the butter, parsley and remaining 2 tablespoons of lemon juice to the pan. Cook just long enough to combine well and melt the butter. Divide the shrimp between the plates of orzo, spoon the pan juices on top and serve immediately.
- To finish the Greek-Style Feta and Dill Shrimp: Add the butter to the shrimp and as soon as it melts, add the diced tomatoes, dill and remaining 2 tablespoons of lemon juice. Combine well, then divide the shrimp between the plates of orzo. Spoon the pan juices on top, sprinkle with crumbled feta cheese and serve immediately.
Nutrition Facts : Calories 652 kcal, Carbohydrate 41 g, Protein 48 g, Fat 34 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 262 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 23 g, ServingSize 1 serving
SHRIMP AND ORZO SALAD
There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.
Provided by Uzo Orimalade
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
- Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
- Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
- Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.5 g, Cholesterol 96.9 mg, Fat 3.9 g, Fiber 1.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 876.6 mg, Sugar 1.1 g
SHRIMP WITH ORZO
From Cooking Light. Serving size: 1 1/2 cup. Per serving: 424 calories, 7.6 g fat, 29.2 g protein, 57.1 g carb, 3.8 g fiber, 142 g cholesterol.
Provided by ratherbeswimmin
Categories Oven
Time 1h21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
- Let the oil get heated in a large nonstick skillet over medium heat.
- Add in the onion and garlic; stir/saute for 3 minutes.
- Add in the wine; cook 1 minute.
- Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
- Add in shrimp; cook 2 minutes.
- Stir in the cooked orzo; adjust seasoning to taste.
- Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
- Sprinkle feta cheese and remaining parsley evenly over the top.
- Bake in a 450 degree oven for 10 minutes.
Nutrition Facts : Calories 583, Fat 9.3, SaturatedFat 3.7, Cholesterol 189.5, Sodium 880.1, Carbohydrate 82.7, Fiber 6.4, Sugar 11.6, Protein 39
SHRIMP SAUTE WITH ORZO
Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 416 g, Cholesterol 95 g, Fat 21 g, Fiber 1 g, Protein 13 g, Sodium 212 g
SAUTEED LEMON SHRIMP WITH ORZO
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. Here's an easy way to appear gourmet.
Provided by KateL
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
- While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
- Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
- Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
- Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
- Put shrimp back into sauce and serve on a bed of orzo.
Nutrition Facts : Calories 396.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 76.1, Sodium 128.1, Carbohydrate 35.5, Fiber 1.9, Sugar 1.7, Protein 13.2
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