Tequila Shrimp with Orzo (Winter Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 4
Dinner » Seafood » American

Ingredients:

Around the time that spring starts teasing us with tepid days mixed in with blizzards, I start craving seafood and other springy dishes. I still like a fat, filling meal in the winter, though, so this is what I came up. Trust me, it came out wonderful.

Here's what you'll need:
1 1/2 pounds large shrimp
1 teaspoon kosher salt, or sea salt
2 tablespoons unsalted ****er
1/2 tequila
3/4 sour cream
2 shallots, thickly sliced
1 lb orzo
2 limes
2 tablespoons tomato paste
1 goya seasoning packet
fresh cilantro
chicken broth

Before you let the cost of winter seafood scare you, I got my shrimp at the seafood counter of Kroger, for just under $8 for a meal serving 4 with leftovers.

First, get your ingredients together. This is a really fast-paced meal near the end, so I recommend having everything measured and handy. Also, take the shells and legs and tails off the shrimp, and cut the turd out of the back.

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[bholus10]

Step 1:

Heat up your chicken broth (enough to cover

your orzo with some to spare). I used the whole

box shown above for a double-order or orzo, so you'll

need less. Once it's boiling, add your goya packet,

your tomato paste and some salt and pepper. If you

have saffron it would be a good addition, but I didn't

have any and wasn't paying for just this meal.

Cook the orzo like you would pasta. It will absorb
mostof the liquid. If it dried out a bit, a little olive oil

and tomato
paste will take care of it.

[bholus10]

Step 2:

After about 5 minutes of cooking your orzo,

sprinkleyour shrimp liberally with kosher or sea

salt andpepper. Squeeze a lime over (both halves),

stir well and let sit for 10 minutes.

[bholus10]

Step 3:

Slice your shallots. Shallots are wonderful

when sliced thinly, but you need some texture

so I sort ofroughly chopped them. It did the
meal well.

[bholus10]

Step 4:




Heat up your ****er in a large s****et

over medium-high heat. After it's good and foamy, toss

your shrimp in.Cook the shrimp for 2.5 minutes, flipping

and makingsure that it's getting heated on all sides.

The best part about shrimp is that it's so obvious

where it's gotten heat and where it