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| Newspaper recipes - scampi & orzo http://www.cookaholics.org/viewtopic.php?f=13&t=4623 |
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| Author: | wino [ Sat Aug 03, 2019 7:58 am ] |
| Post subject: | Newspaper recipes - scampi & orzo |
Rarely do I rave , gush & swoon about a recipe from the 'daily journals'; experience leads me to suspect something 'ok' or mediocre, etc. I am GUSHING!  The only change was to halve the recipe. We used 8-12 shrimp. https://cooking.nytimes.com/recipes/1020330-one-pan-shrimp-scampi-with-orzo?searchResultPosition=1 |
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| Author: | TheFuzzy [ Mon Aug 05, 2019 10:56 am ] |
| Post subject: | Re: Newspaper recipes - scampi & orzo |
Hmmm, do I want to see this recipe enough to register for NYTimes cooking ... |
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| Author: | Linda [ Tue Aug 06, 2019 5:20 pm ] |
| Post subject: | Re: Newspaper recipes - scampi & orzo |
Thanks! I was able to see this recipe by searching thru my Paprika software. It looks great and I’m really eager to try it! |
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| Author: | wino [ Thu Aug 08, 2019 4:13 pm ] |
| Post subject: | Re: Newspaper recipes - scampi & orzo |
Oops! Sorry, I didn't kow it was blocked in the link. INGREDIENTS • 1 pound large shrimp, peeled and deveined • 3 tablespoons extra-virgin olive oil • 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon) • ½ teaspoon red-pepper flakes • Kosher salt and black pepper • 4 garlic cloves, minced • 2 tablespoons unsalted butter • 1 cup orzo • ⅓ cup dry white wine • 2 cups boiling water, seafood stock, or chicken stock • 3 tablespoons finely chopped parsley PREPARATION 1. In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance). 2. To a medium skillet, add the butter, the remaining olive oil and garlic, and heat over medium. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 minutes. 3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes. 4. Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately. |
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