Thai Basil
Contessa Shrimp Orzo Risotto
Serves 4
1 pound small shrimp, Contessa brand (U-60’s)
4 cloves garlic, minced
3 cups cooked orzo
1/4 cup ribbons of basil
1/2 cup shaved Parmigiano Reggiano, save a little for garnish
Juice of 2 limes
Kosher salt and freshly ground black pepper to taste
extra virgin olive oil for cooking
In a wok or large sauté pan over medium-high heat coated lightly with extra
virgin olive oil, sauté garlic until fragrant and softened, about 1 minute.
Add shrimp and sauté until cooked through, about 2-3 minutes. Toss in the
orzo, basil and cheese and check for seasoning. Add lime juice and serve.
-
Wine Notes:
2004 Hugel et Fils Pinot Blanc 'Cuvee Les Amours'
From Alsace. A delicate, subtle wine with good structure, a great
all-purpose dry white wine. Pairs well with shellfish and the flavors of
Asian cuisine - a great accompaniment to the Orzo Risotto dish and the
Polenta Satays, especially.
2003 Antinori Villa Antinori Rosso
A blend of Sangiovese, Cabernet Sauvignon, Merlot and Syrah. A
complex wine with smooth tannins, this is lovely with Jody Adams's Veal
Scallops.
-
>>This recipe appears in
Episode #523.
>>Click here for a printer
friendly version
-
| 
List
price: $8.99