Lemon Shrimp and Asparagus with Orzo

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IngredientsShrimp 9 - 13 deveined and peeled raw2-3 medium cloves of garlicShallotLb of Fresh Asparaguscup of orzotbs (or so) of olive oilsalt and pepperlemonchicken stock (2 cups)0.5 cup of grated parmesean            …

Ingredients

Shrimp 9 - 13 deveined and peeled raw

2-3 medium cloves of garlic

Shallot

Lb of Fresh Asparagus

cup of orzo

tbs (or so) of olive oil

salt and pepper

lemon

chicken stock (2 cups)

0.5 cup of grated parmesean

                                                    Plan of attack

Preheat the oven to 350

Add olive oil, diced garlic and shallots to a medium deep skillet. Cook over medium heat until onions are clear.

 

 Add orzo to skillet and cook until it is roasted (about 2 minutes)

 

Add orzo to skillet and cook until it is roasted (about 2 minutes)

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Over medium heat, add the chicken stock and bring orzo to a boil. Be cognizant of the need to constantly stir the orzo so it doesn't stick to the bottom of the pan, and don't make the mistake of turning the heat past medium heat.

 

Trim Asparagus and cut each stalk into thirds. When the orzo has cooked for 9 minutes, add the asparagus, 0.25 cup of grated parmesean, and lemon juice. Mix throughly

Trim Asparagus and cut each stalk into thirds. When the orzo has cooked for 9 minutes, add the asparagus, 0.25 cup of grated parmesean, and lemon juice. Mix throughly

Take the shrimp, rinse them, and flavor with salt and pepper.

Take the shrimp, rinse them, and flavor with salt and pepper.

 

 

 

Pour the orzo and asparagus mixture into a baking dish. Arrange the shrimp on the top of the dish and cover with what is left of the Parmesan. Put the dish in the oven until the shrimp are cooked through and serve hot...and no matter what you're wearing you'll be the hottest ticket in town...orzo I am told...BADOOM CHA!

My Comments: I over lemon juiced my orzo and I also went with the recipe's suggestion of using low sodium chicken stock, which was a tragic mistake. It was delicioso regardless, and I just added salt afterwards...I am a sucker for asparagus, and this was a light take on a dish which I think people traditionally make with butter, cream and a dedicated loving nod towards decadence. I think some people use only the heads of the asparagus when cooking but I enjoy the stalks as well, so I add them whenever preparing dishes which call for asparagus. I would, in the future, flavor the asparagus before adding into the orzo mixture with salt, pepper and powdered garlic. Can I hear an "ah man, gimme seconds...Ah man, amen!"

I would totally make this again....