I’ve made this several times and will continue to make it. Next time I would like to switch the orzo with quinoa and add a little more nutritional value. Or try cilantro in the place of parsley. It’s fast, easy and delicious. Picture and Recipe taken from Cooking Light(March 2009): Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp) Ingredients 1 cup uncooked orzo 2 tablespoons chopped fresh parsley 1/2 teaspoon salt, divided 7 teaspoons unsalted butter, divided 1 1/2 pounds peeled and deveined jumbo shrimp 2 teaspoons bottled minced garlic 2 tablespoons fresh lemon juice 1/4 teaspoon black pepper Preparation: 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Wow. After being on Blogger for six years, it was time for a move. I’ve brought my (recently lacking) blog over to WordPress. I am going to try to bring just my entries from this year over to WordPress and just have a link to the old business. It’s funny how my blog has changed over the years. It started as a way to keep my family and friends updated on my life after my “big” move to the big city. Now it has become much more food and recipe focused than humorous anecdotes of things my friends and I have done. I have really come to love cooking and baking. It’s a great stress reliever for me. So, here it is. Enjoy.