Butter Shrimp Orzo Risotto

16 to 18 thin asparagus (6 to 8 ounces)

1 3/4 cup orzo (12 ounces)

6 tablespoons unsalted butter, softened to room temp.

1/2 to 1 pound of shelled and deveined medium to large shrimp

salt and freshly ground pepper.

1 cup chicken stock or low-sodium broth

2 tablespoons chopped parsley

1/2 cup grated parmesan cheese or romano cheese, which ever you prefere.

1. Bring a large saucepan of salted water to a boil.  Add the asparagus:  cook over high heat until tender.  With slotted spoon, transfer the asparagus to a plate.  Add the orzo to the boiling water: cook, stirring occasionally. until al dente, 10 minutes.

2. Meanwhile cut the asparagus into bit size pieces.  In a skillet melt the better over moderately high heat.  Reduce the heat to medium and cook until the butter begins to brown.  Do not burn it.  Add the shrimp, season with salt and pepper and cook over medium heat until shrimp is pink and curled About 2 minutes.  With slotted spoon add the shrimp to asparagus.  Reserve the skillet.

3.  Drain the Orzo, reserving 1/4 cup of the cooking water.  then return to the saucepan and stir in the brown butter.  Set the skillet over high heat and add the stock.  scraping up any browned bits stuck to the bottom of the pan.  This is where the most flavor is.  Pour the stock and the reserved cooking water into the orzo:  cook over moderate heat, stirring, until creamy, 2 minutes.  Sitr in the asparagus and shrimp and cook until heated through.  Rome from the heat. Stir in the parsley and the 1/2 cup of cheese.  Season with salt and pepper.  Serve with more cheese.

Original recipe from food and wine- march 2006 with some moderations to it.

The best way to have a great shrimp recipe is to start out with great shrimp.  To order online go to www.Texshrimp.com or call Peggy at 956-241-1733