CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a565a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Scampi w/Orzo   
    Categories: Seafood, Citrus, Chilies, Vegetables, Pasta   
         Yield: 4 Servings   
       
         1 lb Large shrimp, peeled and   
              - deveined   
         3 tb Extra-virgin olive oil   
         1 tb Lemon zest   
              +=PLUS=+   
         1 tb Juice   
       1/2 ts Red-pepper flakes   
              Salt & black pepper   
         4 cl Garlic; minced   
         2 tb Unsalted butter   
         1 c  Orzo   
         2 tb Dry white wine   
         2 c  Boiling water, seafood or   
              - chicken stock   
         3 tb Fine chopped parsley   
       
     In a medium bowl, stir together shrimp, 1 tablespoon   
     olive oil, 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.)   
        
     Add butter, remaining olive oil and remaining garlic to   
     a medium skillet set over medium heat. 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 water, reduce heat to low, cover, and cook until orzo   
     is al dente, about 12 minutes.   
        
     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.   
        
     Sprinkle with parsley and lemon juice, season with salt   
     and pepper, and serve immediately.   
        
     By Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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