Ingredients :
- 8 Tbsp unsalted butter
- 1 tsp thyme
- 1 tsp lemon zest, grated
- 1 tsp white pepper
- 1/2 lb peeled raw shrimp
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1 cup orzo
- 2 cups chicken stock
- 1 tsp salt
- 8 oz spinach
- 1/4 cup parmasan
- 1 tsp parsley, finely minced
Method :
- Add two tbsp of stock to a medium stock pot or sauce pan.
- Over medium-low heat, add butter, 1Tbsp at a time, whisking to emusify the butter and stock.
- When the last pat of butter is added, add the thyme, lemon zest, and white pepper.
- When all the butter is emulsified, add the shrimp, and cover. Poach the shrimp over low heat for 8 min.
- Remove the shrimp and set aside in a small bowl, or mug.
- Add the salt, garlic and shallot to the pan with the poaching butter. Increase heat to medium and cook 30 sec.
- Add the orzo and stir over medium heat until the orzo is coated.
- Add the stock to the orzo and bring to a simmer. This is a great place to add a dash of Maggi seasoning or fish sauce to boost the umami.
- Cook the orzo until al dente and the sauce is just starting to thicken.
- Add the spinach in batches turning while it wilts to incorporate into the orzo.
- When the spinach is wilted, add the parmasan and stir to combine. Taste for salt and pepper.
- Plate by spooning orzo into a shallow bowl, placing shrimp atop the orzo and garnish with fresh parsley. If you"d like, a little smoked salt and some Aleppo pepper finishes this dish off nicely.
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