I think that we are pretty much done with turkey and the zillion turkey leftover combination meals for this year. Let’s move on to an opposite direction; SEAFOOD. Yes and a good glass of white wine to wash it down. Seriously, let’s just cook Shrimp Risotto this week, shall we?
Orzo is the rice-shaped pasta I use instead of the traditional Italian rice Arborio. When I cook it, I stir in beef broth and bring it to a boil. That gives me the same effect as if I use rice; it cooks faster and has the thick starchy sauce. These are the ingredients:
Roasted Shrimp and Mushroom Risotto
Serves: 4 Plus
Cost: Approximately $10.00 the whole meal or $2.50 per serving)
Total Prep and Cook Time: 30 min.
½ lb. of large size raw shrimp 20-25 count ($4.00) (I only use 3/serving plate)
10 Baby Bella mushrooms, chopped ($1.00)
2 quarts beef stock ($1.00)
5 cloves garlic (.30); 1 chopped onion (.40)
½ cup Parmesan cheese ($2.00)
1 lemon (.30)
¼ cup EVOO (you have this at home)
Salt and Pepper to taste (you have this at home)
2 tbsps. of chopped parsley
1 1/3 cup of Orzo ($1.00)
With stove on medium high add the olive oil to your skillet. When hot, add the shrimp and cook just until they start to turn pink. Remove from skillet quickly and set aside.
In the same skillet add the onion and when it starts to caramelize, add the garlic and the mushrooms until cooked.
Add the Orzo to your skillet and sauté for few minutes.
Start adding your beef stock, enough to cover the orzo, stir and wait until a light boil. Repeat by adding more stock each time it begins to dry out, until the orzo is covered again and stir.
Test the Orzo after 10 minutes for doneness; it will be done in approximately under 30 minutes.
At this point taste the Orzo before adding salt and pepper, then add as needed to taste.
Just before serving, add ¼ of your parmesan cheese, 1 tbsp. chopped parsley and stir.
Serve immediately in a soup plate and sprinkle generously with more parmesan cheese, lemon juice and chopped parsley.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.