Taken from the June edition of Southern Living magazine this dish is quick, easy and impressive. My only comment would be: don’t skip the lemon zest, it fuses all the flavors together in a surprising way!
1 bunch scallions
12 ounces medium-size peeled deveined raw shrimp
2 tsp. lemon zest (from 1 lemon)
1 1/2 tsp. kosher salt, divided
2 Tbsp. olive oil
3 garlic cloves, minced (about 1 Tbsp.)
2 cups uncooked orzo (1 lb.) *it usually comes in a 1 lb. box, use the whole box
2/3 cup dry white wine
3 1/2 cups vegetable stock
2 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh dill
- Slice dark green scallion tops to equal 1/4 cup; slice light green and white bottoms to equal 1/2 cup. Set aside, keeping scallion parts separate. (reserve the remaining scallions for another use) Toss together shrimp, lemon zest, and 1/2 tsp. of the kosher salt in a large bowl.
- Heat the oil in a large, deep skillet over medium heat. Add garlic and scallion bottoms. Cook, stirring often, until translucent. 3 minutes. Add orzo; cook, stirring often until lightly toasted. 2 minutes. Stir in wine. Cook, stirring constantly. 1 minute. Add stock and remaining 1 tsp. salt; bring to a simmer over medium-high heat.
- Cover and reduce heat to low. Cook, undisturbed, until orzo is tender, about 12 minutes, adding shrimp during the final 3 minutes of cook time. Remove pan from heat. Sprinkle evenly with scallion tops, parsley and dill.
