By Sharon Fox
1 pound raw Gulf Shrimp, peeled and deveined
1 tablespoon cooking oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1 cup orzo pasta
1 garlic clove, pressed or chopped finely
2 cups chicken broth
1 cup clam juice
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon thinly sliced fresh mint
1 cup frozen green peas, thawed
1 tablespoon butter
Heat oil in a large skillet over medium high heat. As oil heats, combine salt, pepper and sugar in a Ziploc bag and toss in shrimp to coat. Arrange shrimp in a single layer over bottom of skillet and cook about one minute until one side is browned and edges are pink. Turn shrimp and cook other side until centers are opaque and shrimp are cooked through. Remove shrimp from skillet and set aside. In same skillet, combine orzo, garlic, chicken broth and clam juice. Stir well and bring to a boil. Reduce heat to medium low and cook 10-12 minutes, stirring often, until orzo is cooked through. Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo, cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.
Sharon Fox is the author of 2 top selling cookbooks, COMFORT FOOD for the Mind, Body, and Soul and HEALTHY FOOD for Diabetes, Celiac Disease, and You! In November 2014 she released her first weekly devotional/journal that is taking the world by storm: HIS PEARL I AM...a work in progress.
You may order her books through www.amazon.com. Contact her directly at AuthorSharonFox@gmail.com
Editor’s Note: We are excited to have Sharon Fox back! Please support her book and her endeavors. We get so many great responses about her column.
This was printed in the March 22, 2015 - April 4, 2015 edition.