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
- 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.