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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another recipe using my orzotto technique. This one combines sauteed squash or zucchini with tiny salad shrimp and the rich creaminess of Manchego. Ingredients:
1lb dry orzo |
2 cups chicken, fish or veggie stock |
1/2 stick butter |
2 clove garlic |
1 medium onion, diced |
2 small-medium squash or zucchini, chopped(you want about 2 cups, or a lil less) |
2 cups cocktail shrimp, peeled and deveined, and cooked |
about 3/4 cup heavy cream |
juice from 1/2 lime |
1/2 cup shredded manchego cheese |
kosher or sea salt fresh ground pepper |
Directions:
1. Prepare orzo per package directions, but replacing 2 cups of the water with stock. Cook about 1 minute less than called for.
2. Drain(reserve about 1 cup of the liquid) and rinse with cold water.
3. Set aside
4. In large sauce pan, melt butter and add onion, garlic and squash.
5. Saute until tender, about 10 minutes.
6. Add lime juice and cream and stir well.
7. Heat about 7 minutes, stirring occasionally, until thickened.
8. Reduce heat to low and add orzo salt and pepper and shrimp and stir well.
9. Add cheese then put the lid on and turn off the heat.
10. Let rest while preparing rest of meal(5-7 minutes or so)
11. Stir once more, well, before serving. (add a lil pasta water, if needed, at this time, but hopefully you won't need any..I didn't :)
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