Butter poached shrimp with parmasan spinach orzo risotto
A simple one pot dish for 2 to 3 on a weeknight. Garnish with a sprinkle of smoked salt and Aleppo pepper for a lil something extra.
Butter poached shrimp with parmasan spinach orzo risotto
A simple one pot dish for 2 to 3 on a weeknight. Garnish with a sprinkle of smoked salt and Aleppo pepper for a lil something extra.
Cooking Instructions
- 1
Add two tbsp of stock to a medium stock pot or sauce pan.
- 2
Over medium-low heat, add butter, 1Tbsp at a time, whisking to emusify the butter and stock.
- 3
When the last pat of butter is added, add the thyme, lemon zest, and white pepper.
- 4
When all the butter is emulsified, add the shrimp, and cover. Poach the shrimp over low heat for 8 min.
- 5
Remove the shrimp and set aside in a small bowl, or mug.
- 6
Add the salt, garlic and shallot to the pan with the poaching butter. Increase heat to medium and cook 30 sec.
- 7
Add the orzo and stir over medium heat until the orzo is coated.
- 8
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.
- 9
Cook the orzo until al dente and the sauce is just starting to thicken.
- 10
Add the spinach in batches turning while it wilts to incorporate into the orzo.
- 11
When the spinach is wilted, add the parmasan and stir to combine. Taste for salt and pepper.
- 12
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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