© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jul 1

Shrimp Orzo

0 comments

 

 

PROCESS:

 

Cook the Orzo:

Bring two cups water to a boil, add olive oil and orzo. Cook until orzo is al dente, about 12 minutes. Drain and rinse pasta, cool to room temperature.

 

Cook the Shrimp:

Place 6 colossal shrimp on a plate, coat with olive oil and Seafood Spice. Heat skillet to medium high and place shrimp in skillet, spice side down. Cook for one minute, flip, cook on second side for one minute

remove from skillet, keep warm.

 

Make the Sauce:

Add minced onions and garlic to the same skillet with some olive oil, cook until onions are transparent. Deglaze the pan with sherry, add lobster stock. Reduce liquid by half its volume.

 

Add cream to sauce pan, bring to boil and allow to reduce by one third. Add orzo a little at a time stirring with each addition. Add grated parmesan cheese, spring onions, stir. Pour orzo onto serving plate, top with cooked shrimp and parmesan cheese.

 

* Lobster stock recipe in sauce chapter.

* Seafood Spice recipe is in Basics Chapter

 

INGREDIENTS:

 

2 cups orzo

2 quarts water

Olive oil

 

6 colossal size peeled raw shrimp

2 tablespoons olive oil

Seafood Spice

 

2 cloves garlic, minced

1/2 cup onion, minced

4 tablespoons cooking sherry

1 cup lobster stock

3 cups whipping cream

1 cup freshly grated parmesan cheese

3 green onions, chopped

 

Food Guru Seafood Spice:

1 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon white pepper

1/4 teaspoon red pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

New Posts
  • PROCESS: Start by making a batch of the Food Guru's Flour tortilla dough. See recipe in Bakery Chapter. Roll out the dough and cook on a 400-degree griddle. Set the tortillas aside to cool. Saute the shrimp in olive oil, season with salt and pepper. Place the tortilla on a baking sheet and top it with salsa. Sprinkle with sauteed shrimp, jalapeno peppers, black olives, avocado slices, roasted red bell pepper and bury the whole deal in cheese. Bake in a 400-degree oven on a pizza stone until the cheese turns golden brown and bubbly. Cut into 6-8 slices and arrange on a platter. Drizzle with sour cream and sprinkle with fresh chopped cilantro and green onions. Serve with fresh guacamole, salsa, lime wedges and hot sauce. INGREDIENTS: Food Guru's Flour Tortillas 20 small shrimp (50/60 ct.) 1 tablespoon olive oil black pepper to taste kosher salt to taste 1 jalapeno pepper, sliced 8 black olives, sliced fresh avocado, sliced roasted red pepper, sliced 1 cup shredded cheddar 2 tablespoons sour cream 2 tablespoons cilantro, chopped guacamole salsa lime wedges Hot sauce green onions, sliced
  • PROCESS: Lay a spring roll wrapper on the counter and brush around the edges with egg wash. Peel and butterfly the shrimp. Run a skewer or chopstick into the shrimp, leaving it at one end. Place the shrimp on top of the spring roll wrapper. Top the shrimp with one tablespoon of cream cheese and crab meat, a little sea weed salad and very thin layer of wasabi paste. Top with some fresh cilantro. Roll the spring roll wrapper tightly around the shrimp. Brush the outside of the wrapper with more egg wash, to seal the shrimp inside. Sprinkle with black and white sesame seeds. Set this aside and repeat the process with additional shrimp. To Cook: Heat frying oil to 350-degrees, fry the shrimp spring rolls until they turn golden brown and begin to float. Carefully remove the shrimp from the oil and drain on paper towels. Presentation: Place a wedge of pineapple or melon in the bottom of a flower vase or decorative glass bowl. Place the shrimp sticks into the pineapple base so they resemble a flower bouquet. Add a few fruit sticks for decoration. Add a little water to the vase. Place a golf ball sized chunk of dry ice in the water. The dry ice will smoke and your guests will ooh and ahh as you bring the Shrimp Spring Rolls to the table. * Be careful when handling dry ice. Never touch it with wet hands. INGREDIENTS: 8 jumbo shrimp 8 spring roll wrappers 1 egg, beaten 1/2 cup cream cheese 1/4 cup crabmeat 1/3 cup seaweed salad wasabi paste fresh cilantro, chopped black and white sesame seeds to garnish Dry Ice
  • PROCESS: Cheese Filling: Place all ingredients in a bowl and mix until combined into a ball like mixture. The cream cheese will bind the cheese together, creating a great cheese stuffing. Cooking Shrimp: Heat a large skillet, add olive oil, shrimp, onion, peppers, heat through... Flame with Tequila... allow flames to subside. Add soy sauce, cilantro and lime juice, set aside. Assemble the Quesadillas: Top a flour tortilla with cheese mixture, top with shrimp mixture, top with another tortilla. Rub the top of the tortillas with soft butter. Cook: Butter side down on a 350-degree griddle until golden brown, about 3-5 minutes, flip and cook on second side until cheese is hot in center. Cut quesadillas into quarters, garnish with sour cream, avocado and fresh cilantro. Serve with lime wedges. INGREDIENTS: Cheese Filling: 1/2 pound shredded cheddar 1/2 pound shredded jack 2 onuces diced green chilis 1 tablespoon chopped garlic 1/2 cup chopped cilantro 1/4 cup cream cheese, cut in small cubes Shrimp: 1/4 cup olive oil 1/2 pound shrimp pieces 1/2 onion, julienne 1 red bell pepper, julienne 2 ounce tequila 2 tablespoon soy sauce 1/4 cup chopped cilantro Garnish: Sour cream Salsa Cilantro Avocado slices Lime Wedges