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 Post subject: Newspaper recipes - scampi & orzo
PostPosted: Sat Aug 03, 2019 7:58 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2215
Location: Regina, Saskatchewan, Canada
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! :D

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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 Post subject: Re: Newspaper recipes - scampi & orzo
PostPosted: Mon Aug 05, 2019 10:56 am 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5199
Location: Portland, OR
Hmmm, do I want to see this recipe enough to register for NYTimes cooking ...

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 Post subject: Re: Newspaper recipes - scampi & orzo
PostPosted: Tue Aug 06, 2019 5:20 pm 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
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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 Post subject: Re: Newspaper recipes - scampi & orzo
PostPosted: Thu Aug 08, 2019 4:13 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2215
Location: Regina, Saskatchewan, Canada
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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