Recipe by katia
Its a tasty recipe from my local super market. So, easy and tasty!
Top Review by TN Hill Cook
So I have had a box of Orzo in my pantry for longer than I can remember. Unopened. Untouched. I dug around and found this recipe cause I had a thawed shrimp that were gonna bad. After slicing my finger and bleeding a whole lot, I finally made it. Man was this good! Worth it, Definitely would make again. Substituted water for white wine & chicken broth. I added a green pepper cause it was gonna go bad too. I didn't have any curry cause I don't keep it on hand, so I tried paprika & some red pepper flake for heat. It was awesome anyway. The shrimp just adds to it. Had leftovers and heated it for lunch the next day. Think it might have been better the next day after everything had melded together. Anyway. Chart toppin! And I think sauteing the vegetable before had would add a little more flavor. My 2¢.
- 1⁄2 lb orzo pasta
- 1 zucchini, chopped
- 2 carrots, chopped
- 2 tomatoes, chopped
- 1 liter water
- 200 ml white wine
- white pepper
- 1 lb shrimp
- 2 minced garlic cloves
- 1 teaspoon curry powder
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
Directions See How It's Made
- Put in a pot, the water ,the vegetables (zucchini, carrots, tomatoes), the wine and season with salt and pepper.
- Boil for 15 minutes and let it cool for 15 minutes. Then by using an electric blender blend until smooth.
- Put it again in the same pot and when it boils cook the orzo for 7 minutes. Drain.
- In the meanwhile arrange the shrimps in a baking paper and season with salt, pepper, curry and the clove.
- Bake in preheated oven at 400°F for 15 minutes.
- Mix the olive oil with the lemon juice for a simple vinaigrette.
- Serve the orzo, add the shrimps on top and the add the vinaigrette sauce.