12 lines
1.4 KiB
Plaintext
12 lines
1.4 KiB
Plaintext
>> title: Shrimp and orzo with marinated feta
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>> source: Recipe image
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>> servings: 4
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Make the marinated feta: In a medium bowl, mix the @feta{7 oz} with @crushed red pepper flakes{1/4 tsp}, @fennel seeds{2 tsp}, and @olive oil{1 tbsp}. Set aside while you cook the orzo.
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Place a large sauté pan with a lid over medium-high heat. Add @olive oil{2 tbsp}, the @orzo{1 1/3 cups}, @salt{1/4 tsp}, and a good grind of @black pepper{}. Fry for 3-4 minutes, stirring frequently, until golden brown, then remove from the #pan{} and set aside.
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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.
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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.
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