Page 230 - UMass2018_CookBook

Ingredients
Serves 4
2 1⁄4 teaspoons lemon juice
1 1⁄4 teaspoons Worcestershire sauce
1 tablespoon grated ginger
2 teaspoons minced lemongrass
2 tablespoons Thai sweet chili sauce
3⁄4 teaspoon canola oil
1 1⁄4 pounds (41/50-count) peeled and deveined shrimp
1 tablespoon olive oil 1⁄2 small red onion, diced 1 tablespoon minced garlic 12 ounces cherry tomatoes,
halved 2⁄3 cup canned tomato juice 2 tablespoons white wine 1⁄4 cup fresh basil leaves,
julienned
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
12 ounces orzo, cooked according to package instructions
2 cups canola oil 1⁄3 cup cornstarch
3 tablespoons toasted pine nuts
Orzo with
Shrimp, Tomatoes
and Pine Nuts
Bruno Wehren
Preparation
1. In a medium bowl, whisk together the lemon juice, Worcestershire sauce, ginger, lemongrass, chili sauce and 3⁄4 teaspoon canola oil. Add the shrimp and stir to combine. Cover and refrigerate 1 hour.
2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the cherry tomatoes, tomato juice, wine, basil, parsley and half of the cilantro. Bring to a simmer and cook until tomatoes have softened and broken down slightly,
5 to 10 minutes.
3. Add the cooked orzo to the tomato mixture and cook for 4 to 5 minutes, stirring constantly. Remove from heat and cover to keep warm.
4. Pour the canola oil into a large saucepan over medium-high heat until the oil registers 350°F on a deep-fry thermometer.
5. Place the cornstarch in a shallow bowl. Remove the shrimp from the marinade. Working a few pieces at a time, dust the shrimp in the cornstarch and fry until crisp and golden brown. Transfer to a paper towel-lined baking sheet to drain.
6. Divide the orzo among 4 bowls and place the fried shrimp on top. Sprinkle with pine nuts and the remaining cilantro for garnish.
216 | TASTE OF HOME