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SHRIMP SAUTE W/ORZO A LA MARTHA

Shrimp Saute with Orzo
Shellfish

* Prep Time: –
* Cook Time: –
* Serves: 4

Martha Stewart

Recipe Provided By: Martha Stewart

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Average (23 Ratings): 4 out of 5 stars
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Ingredients

1. 1 cup uncooked orzo
2. 1 tablespoon olive oil
3. 1 teaspoon olive oil
4. Salt and freshly ground black pepper
5. 2 cloves garlic, minced
6. 20 large shrimp peeled and deveined, tails left on
7. 1/4 cup finely chopped fresh flat-leaf parsley
8. 1 lemon, zested and juiced
9. 1 cup dry white wine
10. 5 tablespoons unsalted butter
11. 1 tablespoon capers, rinsed

Nutrition Info

Per Serving

* Calories: 512 kcal
* |
* Carbohydrates: 42 g
* |
* Dietary Fiber: 3 g
* |
* Fat: 21 g
* |
* Protein: 28 g
* |
* Sugars: 3 g

About: Nutrition Info [This link will take you outside Yahoo! Food]

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Cooking Directions

1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
3. Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

Yield: 4 servings
3. Still Hungry?

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* Martha Stewart’s Food & Recipes [This link will take you outside Yahoo! Food]
* Martha Stewart’s Holiday & Everyday Menus [This link will take you outside Yahoo! Food]

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Average (23 Ratings): 4 out of 5 stars
1 star
My Rating:Change Rating
Rate It:
5 stars

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2 reviews

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Liked it!
Chris Newman – November 2, 2006 02:30:08 AM PST

Great dish… we made it one Friday night and were pleasantly surprised. Quick and easy!

2 of 2 found this review helpful.

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Now on our menu regularly
rosechilds – December 1, 2008 05:41:54 PM PST

I tried this recipe for the first time over the summer. Its really easy and the combination of the capers and the wine give it a gourmet flair. It is just as good with fresh scallops or clams. I usually serve it with some kind of leafy greens like a chard with olive oil, garlic and pinion nuts. Love it.

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