Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Sunday, April 26, 2015

Lemon Orzo Shrimp and Asparagus

My husband saved this tulip's life in our yard
and brought it in before the latest snowstorm.
There is a saying, "April showers bring May flowers".  Well, what then does it bring when it is April snow blizzard?  I will tell you, it brings a cranky mom and wife!

I have been so eager to eat outside again on our patio, bring out the lounging furniture and enjoy a nice happy hour watching the sunset. We had a little teazer with record sunshine, grass was getting green and tulips appeared in our yard again...and then it hit!  Snow, snow, snow.  Luckily, the sun came right back out and melted it all off quickly enough.

In my effort to wish spring and summer back, I made this shrimp and asparagus dish, which was very light, yet filling...and refreshing but also warmed our cold bones.


Lemon Orzo Shrimp and Asparagus

4 slices bacon, cooked and chopped
2 cups (plus 1/4 cup) chicken broth
1 pound peeled, deveined raw shrimp, thawed - tails off
juice from 1 lemon and its zest
3 cloves garlic, minced
1/4 cup olive oil
salt, to taste
pepper, to taste
1/2 lb. fresh asparagus
1-1/2 cup dry orzo pasta
2 cups water
1/2 cup freshly grated Parmesan cheese

For the dressing: mix the lemon zest, lemon juice, garlic, salt and pepper in a medium bowl.
Add olive oil and whisk.  Set aside.

(Here is a new way I learned to make asparagus on Pinterest) For the asparagus:  cut the ends off and lay the asparagus stalks in a baking dish, 8 x 8 (preferably Pyrex).  Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch.  Drain water and cut into 2 inch pieces.

In a medium pot, add water and 2 cups of chicken broth.  Bring to a boil and add the orzo.  Cook to package directions, approximately 10 minutes.

While the orzo is boiling, saute the shrimp in butter with salt and pepper in a non-stick skillet on medium-high heat, for approximately 2 minutes, on each side until they are pink and opaque.

When shrimp is done cooking, deglaze pan with the remaining 1/4 cup chicken broth.  Drain orzo well and add to the shrimp.   Add chopped asparagus to shrimp/orzo pan and mix well.  Off the heat add the lemon/oil dressing and Parmesan cheese to the shrimp mixture and stir.  Plate and top with chopped bacon.


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