Shrimp & Asparagus Mock Risotto
Most people think this is risotto, however, risotto is made with arborio rice with about 5-6 cups of HOT chicken stock, watched and stirred until creamy.
This is MOCK risotto, made with orzo. It's easy and one of the first dinner party dishes I ever made back in the 80's. Yes, I am that old.
This was perfect for 4 on an easy after work Friday night with some appetizers and a nice bottle of wine.
Shrimp & Asparagus Mock Risotto: (serves 4)
3/4 box of orzo pasta, cooked for 9 minutes (as per package directions)
1 lb. of large shrimp, peeled and deveined (I keep the tails on, looks better)
3 cloves of garlic, roughly chopped
3 tbsp butter
1 lb. of thin asparagus, blanched in the microwave w/ some water for 2.5 minutes
1 cup of white wine (or chicken stock)
salt & pepper
1 lemon (zest and juice)
fresh parsley for garnish
I cheat and use the microwave to quickly steam my asparagus, it works! Once steamed, cut into 3" pieces on the bias.
In a large, heavy skillet, heat olive oil with 1 tablespoon of butter and cook the shrimp for 2 minutes. Season with some salt & pepper. Add the asparagus pieces and cook another minute until shrimp is cooked thru (do not overcook the shrimp). Remove to a plate and reserve.
To the skillet, add the cup of wine or stock and the lemon juice with zest. Simmer for 5 minutes or so, until the liquid is reduced by half. Swirl in the 2 remaining tablespoons of butter at the end.
Add the cooked orzo, shrimp and asparagus back into the skillet with the sauce.
Plate into bowls and garnish with lemon slices and fresh parsley.
So easy and so good!