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Categories:
shrimp lengths shrimp olive oil shallots white wine fresh tarragon chives Italian parsley lemon cheese salt pepper
Viewed: 86 - Published at: 3 years agoIngredients
- 1 lb. Large Shrimp, peeled, save shells for broth
- 1/2 lb. Orzo
- 1/2 lb. Fresh Asparagus, cut into 1" lengths
- 2 cups Shrimp Stock
- 2 Tbsp Olive Oil
- 2 Tbsp Shallots, minced
- 1/4 cup White Wine
- 2 Tbsp Fresh Tarragon, chopped
- 1 Tbsp Fresh Chives, chopped
- 2 Tbsp Fresh Italian Parsley, chopped
- 1 Lemon, zested
- 1/4 cup Goat Cheese, crumbled
- Salt, to taste
- Pepper, to taste
Method
- 1. Boil orzo in a 4 quart pot in salted water for 4 minutes. Drain in collander and cool under cold water and set aside.
- 2. Add shrimp shells to 3 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain and reserve broth.
- 3. In a 3 quart saute pan on medium heat add olive oil and shallots cooking lightly until translucent, approximately two minutes.
- 4. Stir in orzo.
- 5. Increase heat to medium high.
- 6. Add white wine and reduce down for one minute.
- 7. Add half of shrimp broth and stir.
- 8. Add asparagus and continue stirring for two minutes.
- 9. Add in shrimp and continue to stir.
- 10. Add remaining shrimp broth and continue stirring until most of liquid is absorbed and orzo is tender.
- 11. Remove from heat and add in fresh herbs and lemon zest.
- 12. Melt in crumbled goat cheese.
- 13. Season to taste with salt and pepper.
- 14. Garnish with sprigs of tarragon and parsley, and serve.
