I LOVE shrimp scampi- it’s one of those meals that is great to entertain with but yet simple enough to make during the week. I have a stand by recipe that I always use but i wanted to try something new that didn’t require so much butter/oil and that didn’t leave me with tons of left over linguine and no shrimp!!
I was inspired by a box of orzo in my pantry and a desire to try a new technique: baking shrimp in the oven
Baked Shrimp Scampi with Lemon Orzo
- 1/4 to 1/2 pound of shrimp, peeled and deveined
- 1 cup orzo
- 1 3/4 cup stock
- 1/4 cup white wine
- 1 small tomato, seeded and finely diced
- 1/2 red bell pepper, finely diced
- 1 lemon, zested
- 1 bay leaf
- 1 sprig fresh oregano plus some freshly chopped
- 2 garlic cloves, minced
- olive oil, butter, salt, pepper and red pepper flakes
Combine orzo, stock, white wine, butter/oil, bay leaf, oregano sprig, lemon zest, salt and pepper in a pot. Bring to a boil, then reduce to a medium simmer until liquid is absorbed and the orzo is tender.
While orzo is simmering, preheat oven to 400 degrees
Toss shrimp with olive oil, garlic, tomatoes, bell pepper, freshly chopped oregano, salt, pepper and red pepper flakes. Once coated, place on a baking sheet and put in the oven for 4 to 5 minutes (it is really important that the shrimp are not overcooked- if your oven is hotter than normal keep checking on them).
Combine shrimp w/ orzo, check for seasonings then serve!
The Story of Holly
Told by Miz Emily
Holly first introduced me to the concept of "caw-ing" almost 3 years ago. My life has never been the same. By day this crow works the office life but by night you will certainly find Holly (Party Pants) Stevens in her Jamaica Plain kitchen cooking and dancing the night away in true crow fashion. Proudly hailing from Maine's Old Orchard Beach, this wild one has figured out how to combine her love for New England- its history, its food, & its boozy dance parties- with her love of classic elegance. Holly's food is fresh, locally produced, healthy, and full of flavor. A self-described salt hound, no taste bud goes untouched by a meal at Holly's nest. By combining simple salads with rich pastas, fish, and soups, no visitor will leave unsatisfied. Moreover, no hangover goes uncured when morning walks with Holly are kicked off with a hidden stash of irish coffee, and finished off by a nice warm plate of oven potatoes and frittata.
Glancing around her kitchen you will find a few staple items including a mini whisk (for perfect salad dressing), the classiest compost bucket I've ever seen, a kick-ass vegetable hutch, and most importantly a tasty beverage ready to meet your hand. Her home is cozy and warm, and her hospitality is outmatched by no one. On the bookshelves you will find recipes given to her by friends, and books like Omnivore's Dilemma and Salt: A World History, the later being one of the best book suggestion I've ever received, and the subject of her college thesis. Never missing the chance to make a dinner party a dance party, Holly is in constant motion, ready to motivate the group with classy tunes like Credence, Al Green, and GirlTalk. Unless, of course, Top Chef is on.
http://crowsinthekitchen.com
Mmmmm shrimpy bitz!!!!