It's day 4 of Eat Better Week, so give yourself a giant pat on the back because you've almost made it through the first week back to the everyday grind in the new year! All food aside, I'm practically jumping for joy that I've managed to not pick my cuticles at all this week, a New Year's resolution made out of sheer desperation since I'm tired of my fingers being in pain by my own doing. Anyhow, today I've got one of my all-time favorite recipes for you. As I sat down to write this, Shaun turned to me and said he's surprised I've kept it in my back pocket for so long being as I make it all the time (which he quite happy about, I might add), and I have to admit, it's way past time to share it.
Shrimp Saute with Orzo
1 box orzo
1 lb shrimp*
2 cloves garlic, minced (again with the jarred version)
1 C white wine (any dry kind you'd drink - I don't often drink white wine, but when I do, I typically go for Sauvignon Blanc)
3 tbsp butter or margarine
juice of one lemon (if you like it reallly lemony, you can add the zest too. I find it to be too much though)
parsley, dried or fresh, to taste
Cook orzo according to package directions (make sure to salt the water!!).
*Note: I always, always, always use frozen shrimp for this dish. And not just frozen, but deveined and pre-cooked frozen shrimp. My freezer is never frozen shrimp-less because 1) this meal is another weekly staple of mine; 2) it couldn't be easier to defrost, just put in a colander and run cold water over the lot of 'em. Pull of the tails and you're ready to go (this is especially handy when I remember to take a package of chicken out of the freezer once I arrive at work in the morning, tarnishing hopes for any sort of chicken that night); 3) It is so versatile that it can be used in a scampi, with pasta, in a salad, curried over rice...the possibilities are endless. Don't get me wrong, I love fresh shrimp as much as the next person, especially as the star of a fabulous Old Bay-seasoned shrimp cocktail, but I learned the hard way that peeling and deveining them yourself isn't a pretty picture. So go out and buy a bag of extra large frozen shrimp pronto and you'll be good to go on any given Thursday.