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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Warm Maine Shrimp Orzo

Although the word orzo is Italian for barley, it is actually very small pasta. It lends itself well in so many salads, both hot and cold and this recipe is no different. Sweet Maine shrimp is the consummate salad  and side adornment here in New England and this is one of the best.


For 3 Serving(s)


  • 1 teaspoon(s) minced garlic in oil
  • 2 tablespoon(s) oil
  • 3/4 cup(s) sliced, fresh mushrooms
  • lb(s) Maine, Louisiana or salad shrimp
  • 1 3/4 cup(s) vegetable broth
  • 1 cup(s) packed, fresh spinach with stems removed
  • 1 cup(s) sliced, cooked carrots
  • 1/2 teaspoon(s) lemon pepper
  • 2 tablespoon(s) malt vinegar
  • Salt and black pepper to taste

Warm Maine Shrimp Orzo Directions

  1. In a large saucepan, over medium heat, add garlic and oil. Cook, stirring frequently, for 3 minutes. Add mushrooms and shrimp. Continue cooking and stirring until the mushrooms and shrimp are just done, about 4-5 minutes. Remove mushrooms and shrimp with a slotted spoon to a bowl; set aside. Add broth, orzo, spinach and carrots. Bring to a boil, stir and cover. Reduce heat to low and simmer 6 minutes, or until all liquid has been absorbed. Remove from heat, add the mushroom/shrimp mixture back into the pan along with vinegar and lemon pepper, season to taste with salt and pepper. Fluff well and serve immediately.