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Shrimp Sauté with Orzo
 

1 c uncooked orzo  2 t olive oil, divided salt and pepper  2 cloves garlic, minced  20 large shrimp, peeled and, deveined; tails left on  ¼ c flat-leaf parsley, finely chopped juice and zest of 1 lemon  1 c dry white wine  5 t unsalted butter  1 t capers, rinsed Cook orzo according to package directions. Toss with 1 t oil, and add salt and pepper to taste.  While orzo is cooking, heat remaining oil in a large skillet over medium low heat. Add garlic and cook for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.  Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo. Serves 4

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.