Ingredients
4
4 servings
- •2 tablespoons water
- •8 tablespoons butter
- •2 teaspoons lemon, zest
- •1 sprig fresh thyme
- •½ lb shrimp
- •2 cloves garlic
- •1 shallot
- •1 cup orzo
- •2 cups chicken stock
- •salt, to taste
- •pepper, to taste
- •4 cups spinach
- •fresh parsley, for garnish
Instructions
- Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn’t separate.
- Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
- In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
- Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
- Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
- Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 809
- Carbohydrate: 63g
- Fat: 53g
- Fiber: 2g
- Protein: 17g
- Sugar: 6g
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