Prep 10 mins
Cook 40 mins
Its a tasty recipe from my local super market. So, easy and tasty!
- 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
- 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.
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¢.
From Rita's comments, I decided to saute the veggies for a little while before adding the liquid. After about 7 minutes I added 2 cups of water and the cup of wine. Using only the 2 cups of water, I did not have to drain the pasta and kept all the puree. I also only blended about 1/2 the puree so we still had a few chunks of veggies. I mixed in a bowl the shimp, curry, olive oil, garlic and lemon. I put the orzo mixture in the bottom of a glass baking dish, topped with the shrimp and baked for about 10 minutes. The shrimp had a really great flavor and I would make them like that again.
Shrimp, fresh vegetables from the garden, garlic, curry, olive oil and orzo pasta all make this a prize winning dish. Simple as puffin up a pillow, this dish can easily be made as a weeknight dinner, and also beyond special for weekend guests. Whether you want to impress or feed hungry mouths, this does the job. I made an absolute beautiful puree of the zucchini, carrots, tomatoes, and I added some onion too. Added orzo from there and cooked that in the delicious puree. (If you wanted to stop right there, and eat that, it is delicious). I put my shrimp in a bowl, tossed with olive oil mixture, and curry and put in toaster oven for about 5 minutes, to cook shrimp a bit. Once shrimp were cooked a bit, I put orzo vegetable mixture on bottom of baking dish, put the beautiful shrimp on top, and topped with extra tomato and peas, added a little spoonful of extra puree and dotted that on top too. Toasted in toaster oven for about 5 minutes to warm up. Yummy katia! A truly special meal. Thank you! Made for *ZWT3 07*