Butter poached shrimp with parmasan spinach orzo risotto
Butter poached shrimp with parmasan spinach orzo risotto

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butter poached shrimp with parmasan spinach orzo risotto. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Butter poached shrimp with parmasan spinach orzo risotto. Garnish with a sprinkle of smoked salt and Aleppo pepper for a lil something extra. Butter poached shrimp with parmasan spinach orzo risotto.

Butter poached shrimp with parmasan spinach orzo risotto is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Butter poached shrimp with parmasan spinach orzo risotto is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook butter poached shrimp with parmasan spinach orzo risotto using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Butter poached shrimp with parmasan spinach orzo risotto:
  1. Make ready 8 Tbsp unsalted butter
  2. Prepare 1 tsp thyme
  3. Prepare 1 tsp lemon zest, grated
  4. Prepare 1 tsp white pepper
  5. Take 1/2 lb peeled raw shrimp
  6. Make ready 3 cloves garlic, minced
  7. Get 1 large shallot, minced
  8. Make ready 1 cup orzo
  9. Make ready 2 cups chicken stock
  10. Take 1 tsp salt
  11. Get 8 oz spinach
  12. Make ready 1/4 cup parmasan
  13. Get 1 tsp parsley, finely minced

Once the orzo is al dente, add the spinach. Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley. Melt butter in a large skillet. Add chicken broth and water, bring to a boil.

Instructions to make Butter poached shrimp with parmasan spinach orzo risotto:
  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.

Once at a boil reduce heat to a simmer uncovered. Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach. This shrimp risotto is full of warm, creamy goodness. It's topped with a bright and zesty lemon sauce similar to scampi. There's also plenty of Parmesan cheese, garlic, and butter, which we know makes everything better.

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