It’s been over a month since I posted anything. I haven’t made my blog a priority and it shows. I don’t like it, but other things are taking my time, including not worrying if I can’t do everything. Some days, it’s nice to relax, you know?
So, since it’s been several months since I’ve shared a recipe, I thought this might be a good time. Pulling this doesn’t require a lot of brain power! So here it goes. Enjoy!!
We love shrimp at our house and this is a great way to enjoy it. Plus, only one pot is needed, so there’s not much to clean up. Orzo is also a great way to lighten it up, instead of serving the shrimp over noodles.
The longest preparation step is cleaning the shrimp. Otherwise, even though it may seem like a lot of ingredients, getting everything ready for cooking is pretty quick.
Pan-Seared Prawns with Orzo
Quick and easy one pot meal.
-
2
you
unsalted butter -
2
you
extra virgin olive oil -
4
cloves
garlic
chopped -
1/2
c.
dry white wine
or stock -
1/2
t.
black pepper -
1/8
t.
ground red pepper -
1 3/4
t.
kosher salt -
1
pound
large or extra large raw prawns peeled and deveined -
2
c.
water -
1
c.
raw orzo -
4
c.
baby spinach
chopped up -
1
c.
Cherry tomatoes
half reduced -
1/2
c.
fresh parsley
chopped up -
1
lemon
halved, divided - flake sea salt
-
Cook butter and oil in a large skillet, or sauté, over medium-high heat, stirring occasionally until butter is melted.
-
Add garlic; cook, stirring frequently, until fragrant, about 1 minute.
-
Add wine, black pepper, crushed red pepper, and 1/2 t. of kosher salt.
-
Bring to a simmer over medium-high heat.
-
Simmer, undisturbed, until the wine is reduced by half, about 2 minutes.
-
Add shrimp; cook, stirring occasionally, until shrimp turn pink, 2 to 4 minutes depending on their size.
-
Using a slotted spoon, transfer shrimp to a plate. Tent with aluminum foil to keep warm.
-
Add water to remaining mixture in skillet; bring to a simmer over medium-high heat.
-
Add the orzo and 1 t. of kosher salt.
-
Cover and cook over medium-low heat until orzo is tender and most of the liquid is absorbed, 12-15 minutes, stirring once or twice.
-
Add the spinach after about 9 minutes of cooking time, and add more water if the pan looks dry.
-
Add shrimp, tomatoes, and remaining 1/4 t. kosher salt to the pan; cook, stirring occasionally, for 2 minutes.
-
Add the parsley and squeeze the juice from half a lemon.
-
Mix gently to combine and remove from heat.
-
If desired, sprinkle mixture with flaked sea salt and crushed red pepper, drizzle with olive oil, and serve with lemon wedges.
Recipe from People magazine October 2022, Melissa Clark.
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