Ingredients
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1 lb very large shrimp (fresh or frozen 13-15 ct. per pound, deveined and shelled with tails intact)
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3 tablespoons olive oil
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2 teaspoons chopped garlic
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1 cup orzo pasta
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1 yellow bell pepper (chopped into course chunks)
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2 tablespoons capers
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1 (15 ounce) can whole tomatoes (drained and tomatoes cut in half)
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1/4 cup chicken stock
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1/4 cup sherry wine
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2 tablespoons chicken bouillon powder
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1 lime, quartered
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1 tablespoon dried Italian seasoning (or 1/2 TSP each dried oregano, thyme, marjoram, rosemary, and sage)
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8 kalamata olives (chopped)
Instructions
- Give your date a peck on the cheek. Repeat as often as necessary.
- In a bowl toss shrimp, olive oil, Italian seasoning, and garlic and let marinade for thirty minutes.
- In a sauce pan- bring six cups of water and chicken bouillon powder to a boil.
- Add chopped yellow bell pepper and one cup of orzo and cook according to package directions until tender then drain.
- Return drained orzo back to sauce pan and fold in capers, olives, and cut tomatoes. Cover with lid to keep warm.
- In a heavy, lightly oiled hot skillet, cook shrimp 2 minutes per side (DO NOT OVER COOK THIS SHRIMP!)and remove shrimp immediately to a plate tented with foil to keep warm.
- Deglaze pan with chicken stock and sherry and boil until alcohol has evaporated (about 90 seconds or until you can no longer smell the alcohol)Pour this into 2 small ramekins to use as a dipping sauce for some hot buttered crusty French Bread.
- Divide orzo between 2 plates and top with each with half of the shrimp. Sprinkle with one lime wedge apiece and place another lime wedge on each plate as garnish.
- Eat until you explode and be prepared for grateful kisses from your date.