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Yield 2 servings
INGREDIENTS
12 large shrimp peeped & deveined tail on
Flour for dredging
2oz olive oil
3 oz dry white wine
1 clove garlic (minced)
1/2 tsp dried basil
1 Tbsp lemon juice
1 tsp Worcestershire sauce
2 Tbsp shrimp stock
Salt & pepper to taste
PROCEDURE
- Dredge shrimp in flour and shake to make sure there is not too much flour on them. In a medium skillet heat the oil and sauté the shrimp. (Do not overcook).
- Deglaze the pan with the white wine bring to simmer and add the garlic.
- Add the dry basil and the lemon juice.
- Add the Worcestershire sauce and the shrimp stock.
- Reduce and serve over the Tuscan orzo pasta.
Tuscan Orzo Pasta
- Cook 1/2 cup of orzo pasta. In a skillet
- heat 1 Tbsp of olive oil and saute 2 sliced mushrooms, 2 quartered artichoque hearts, sun dried tomatoes, 1/2 shredded small carrot, 1/3 of a medium green bell pepper.
- Saute until tender and mix with orzo pasta.
- Salt & pepper to taste.
- Cover with the shrimp and the sauce. Use vegetable of your choice for example saute Zucchini.
- Serve at once.
