Chef’s Note

“Cook’s Country ”








  • 1 tablespoon grated lemon zest plus 1 tablespoon juice
  • salt and pepper
  • 1 12 lbsextra-large shrimp, peeled and deveined (21 to 25 per pound)
  • 2 tablespoonsextra virgin olive oil, plus extra for drizzling
  • 1 onion, chopped fine
  • 2 -4 garlic cloves, minced
  • 2 cupsorzo pasta (uncooked)
  • 4 cupschicken broth
  • 1 cup pitted kalamata olive, chopped coarse
  • 4 ouncesfeta cheese, crumbled (1 cup)
  • chopped fresh parsley
  • Directions

  • Mix lemon zest, 1/2 teaspoon saltand 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
  • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta and lemon juice. Season with salt and pepper to taste.
  • Reduce heat to medium-low, nestle shrimp into orzo, cover and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Garnish with chopped fresh parsley.  Serve.
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