Sauteed Lemon Shrimp With Orzo Recipes

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• Peel, devein and rinse shrimp.
• Set aside.
• Grate the zest of both lemons, then juice both lemons.
• Keep zest and juice separate.
• In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
• Toss well to coat evenly and season with the salt and pepper.
• Heat remaining oil in a large saute pan over medium heat.
• Saute shrimp in single layer for about 1 minute on each side until cooked through.
• (You may have to work in batches).
• After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.
• Pour sauce over shrimp and serve.

LEMON-GARLIC SHRIMP ORZO SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
• Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
• Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
• Stir in cheese, lemon, and thyme; garnish with parsley.

SAUTéED SHRIMP WITH ORZO

Steps:

• Place the shrimp in a shallow bowl and drizzle with 3 tablespoons of the olive oil. Add about 2/3 of the minced garlic, season lightly with salt and pepper and combine well. Set aside while you cook the orzo.
• Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the onion, season with salt and pepper and sauté until soft and translucent, 5 to 6 minutes.
• Add the dry orzo and stir to coat with the oil. Continue cooking for 2 to 3 minutes, stirring frequently, then add the remaining garlic and cook until fragrant, 1 minute more.
• Deglaze the pan with the wine, scraping up any browned bits that have accumulated on the bottom of the pan.
• Stir in 3 cups of the chicken broth, cover the pan and reduce the heat slightly. Cook, stirring occasionally, until the broth has been absorbed, 5 to 7 minutes.
• Continue adding broth, 1/4 cup at a time, until the orzo is cooked to your liking. Stir constantly at this point and let each addition of broth absorb completely before adding more.
• Once the orzo is cooked, stir in 2 tablespoons of the lemon juice and season to taste with salt and pepper.
• Plate individual servings of the orzo and set aside while you cook the shrimp.
• Working quickly, wipe out the pan and return it to the stove over medium-high heat. Add the shrimp mixture and sauté until pink and opaque, 1-1/2 to 2 minutes.Tip: Use a rubber spatula to transfer the shrimp to the pan so you get all of the oil and garlic marinade.
• To finish the Garlic-Butter Shrimp: Add the butter, parsley and remaining 2 tablespoons of lemon juice to the pan. Cook just long enough to combine well and melt the butter. Divide the shrimp between the plates of orzo, spoon the pan juices on top and serve immediately.
• To finish the Greek-Style Feta and Dill Shrimp: Add the butter to the shrimp and as soon as it melts, add the diced tomatoes, dill and remaining 2 tablespoons of lemon juice. Combine well, then divide the shrimp between the plates of orzo. Spoon the pan juices on top, sprinkle with crumbled feta cheese and serve immediately.

SHRIMP SAUTE WITH ORZO

Steps:

• Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
• Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
• Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

LEMON SHRIMP ORZO

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

SAUTEED LEMON SHRIMP WITH ORZO

Steps:

• Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
• While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
• Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
• Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
• Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
• Put shrimp back into sauce and serve on a bed of orzo.