Shrimp sauté with orzo and roasted tomatoes

                                                Prep time: 30 to 45 minutes

                                                Cook time: 30 minutes

                                                Serves: up to 4

           

            This recipe is from Sybil originally (see introduction, 1st post). The flavors accompany each other beautifully. It is a menu for all seasons and does not require fresh shrimp although I usually prefer fresh, peeled shrimp over frozen bags of shrimp. If you use frozen, make sure they are the uncooked variety (gray, not pink).

            This recipe was scrumptious from the first time, and I’ve prepared it on many occasions, each time with great success. It can also be expanded easily into a party menu for 6, 8, or more guests if you have the equipment.

MUSIC: You have at least 60 minutes to play with. If alone in the kitchen, I’d put on Weather Report’s album SPORTING LIFE, with its dynamite-but-tender version of What’s Going On. I’d also consider Alfred Schnittke’s Requiem, a monster powerhouse of a piece, but it’s a little challenging for the uninitiated. To tone it down, I’d fall back on some of Michael McDonald’s tunes during the Doobie Brothers MINUTE BY MINUTE era and shortly after, like Losin’ End. 

HERE’S ALL YOU NEED:

For the Shrimp sauté:

1. Shrimp, 1 pound of fresh medium-sized shrimp or uncooked frozen, peeled, thawed, rinsed
2. Olive oil, 2 Tablespoons
3. Kosher salt, large pinch
4. Freshly ground pepper

For the tomatoes:

1. Tomatoes, 4 medium
2. Thyme, several pinches to sprinkle on tomatoes, about 1 teaspoon
3. Salt and pepper

For the Orzo:

1. Orzo, ½ pound to 1 pound
2. Butter, 3 to 4 tablespoons
3. Parmesan cheese, grated, ½ Cup
4. Parsley (Italian best, but curly okay), chopped, for garnish

For the sauce:

1. Garlic, 2 or 3 cloves, chopped into bits
2. Sherry wine, dry, ¼ Cup
3. Red wine vinegar, ¼ Cup
4. Olive oil, ¼ Cup

HERE’S WHAT TO DO:

            Prepare the tomatoes:

• Preheat oven to 350 degrees.
• Cut tomatoes in half and place in baking pan
• Drizzle with olive oil
• Sprinkle with a pinch of Kosher salt, some twists of pepper, and a pinch of thyme.
• Cook for 15 minutes, just enough to heat thoroughly and soften, then turn down heat to low to keep warm.

           

            Prepare the sauce:

• In a small sauce pan, add chopped garlic to ¼ Cup olive oil and heat on medium heat, enough so the garlic bubbles and browns slightly after 5 to 10 minutes.
• Add Sherry and vinegar, bring back to a boil, then reduce heat and keep warm

            Prepare Orzo:

• In a 4 quart pot, bring 2 quarts of water to a boil
• Add Orzo and stir occasionally while returning to a boil
• Reduce heat to prevent overflow, and cook until soft, about 10 to 15 minutes
• Drain off excess water, but keep the orzo wet in the pot.
• Stir in butter
• Stir in parmesan cheese gradually
• Salt to taste (remember, parmesan is salty so don’t oversalt)
• Cover and keep warm

            Prepare shrimp:

• In a 10 inch to 12 inch skillet, heat ¼ Cup olive oil to moderately high
• While olive oil is heating, plate the tomatoes and orzo on individual warmed plates
• Add shrimp to skillet and sauté until they blush pink, just done, about 3 minutes. Cut into a shrimp to determine doneness if uncertain.
• Add a pinch of kosher salt during cooking.
• Serve shrimp onto bed of orzo
• Spoon 2 or 3 tablespoons of hot sherry-garlic sauce onto shrimp, orzo, and tomatoes.
• Garnish with chopped parsley

CADENZA: Serve with fresh Italian or French bread and follow with a simple mixed green salad.

WINE: This dish goes well with a robust white or a bright red. I prefer red, such as Dolcetto d’Alba, Rioja, Chianti. White Burgundy or Chablis are also be excellent.