From 338aad0c010cc8df756027db446c7fe03f3227ef Mon Sep 17 00:00:00 2001 From: James Brechtel Date: Wed, 20 May 2026 09:13:07 -0400 Subject: [PATCH] converge: auto-commit at 2026-05-20 13:13:07 from splendor.brechtel --- shrimp-feta.cook | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/shrimp-feta.cook b/shrimp-feta.cook index be81f97..2636e04 100644 --- a/shrimp-feta.cook +++ b/shrimp-feta.cook @@ -8,5 +8,5 @@ Place a large sauté pan with a lid over medium-high heat. Add @olive oil{2 tbsp Return the pan to the medium-high heat and add the remaining @olive oil{2 tbsp}, @crushed red pepper flakes{1/4 tsp}, @fennel seeds{2 tsp}, the @garlic cloves{3}, and the @orange{1} peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the @chopped tomatoes{14 oz} and their juice, @vegetable stock{2 cups}, @water{3/4 cup plus 2 tbsp}, @salt{3/4 tsp}, and plenty of @black pepper{}. Cook for 2-3 minutes, or until boiling, then stir in the fried orzo. Cover, then decrease the heat to medium-low and simmer for ~{15 minutes}, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for ~{1-2 minutes}, until the consistency is like risotto. -Stir in the @raw peeled shrimp{14 oz} and cook for ~{2-3 minutes}, until they are pink. Stir in the @basil leaves{1 1/2 cups} and serve at once, with the marinated feta sprinkled on top. -``` \ No newline at end of file +Stir in the @raw peeled shrimp{16 oz} and cook for ~{2-3 minutes}, until they are pink. Stir in the @basil leaves{1 1/2 cups} and serve at once, with the marinated feta sprinkled on top. +```