BEST SHRIMP, ORZO AND ZUCCHINI WITH OUZO AND MINT RECIPE - RE…
In her acclaimed cookbook “Aegean,” Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a rich, creamy texture, as if making risotto. A fragrant...
Provided by 177MILKSTREET.COM
Total Time 1 hours 25 minutes
Cook Time 1 hours 25 minutes
Yield 4 Servings
Number Of Ingredients 15
Steps:
- In a large pot over medium-high, heat 1 tablespoon of oil until shimmering. Add the shrimp shells and cook, stirring just once or twice, until bright pink and dry, 3 to 4 minutes. Add the celery, bell pepper, onion, bay and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to release moisture, 2 to 4 minutes. Add the brandy and scrape up any browned bits. Add 4 cups water, bring to a boil, then reduce to medium and simmer, uncovered, for 30 minutes.
- Cool for about 10 minutes, then strain through a fine mesh sieve set over a 1-quart liquid measuring cup or medium bowl; press on the solids to extract as much liquid as possible (discard the solids). You should have about 3 cups strained broth.
- Season the shrimp with salt and pepper; set aside. In a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the orzo and stir to coat. Add the zucchini, tomatoes, fennel seeds, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the tomatoes begin to release their liquid, 3 to 5 minutes. Add 1½ cups shrimp broth and bring to a simmer over medium-high. Cook, uncovered and stirring often, until most of the liquid has been absorbed, about 6 minutes; reduce the heat as the mixture thickens.
- Add another 1 cup broth and cook, stirring vigorously and adjusting the heat to maintain a simmer, until the orzo is tender and the consistency is slightly soupy, 3 to 6 minutes. Add the shrimp and another ¼ cup broth, then cook over medium, stirring occasionally, until the shrimp are opaque throughout, about 3 minutes.
- Remove the pot from the heat. Remove and discard the bay, then stir in the ouzo and lemon zest. If desired, thin the consistency by stirring in additional broth, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the mint.
ZUCCHINI GRATIN RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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ZUCCHINI GRATIN RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
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