Butter poached shrimp with parmasan spinach orzo risotto

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.