Recipes

Lemony Orzo with Grilled Shrimp and Asparagus

Jodie Shield, Farm Flavor

6 T olive oil, divided

4 T fresh lemon juice of 1 lg lemon, divided

Zest of 1 lemon

3 cloves garlic, minced

½ t salt

¼ t black pepper

2 c water

¼ t turmeric

1 ½ c whole-wheat orzo, uncooked

6 T Parmesan cheese, grated

1 lb asparagus, ends trimmed

2 c low-sodium chicken broth

1 lb raw jumbo shrimp (15-18 count), peeled, deveined and tails removed

In a small bowl, combine ¼ cup oil, 2 tablespoons lemon juice, lemon zest, garlic, salt and pepper. Whisk until the dressing emulsifies a bit. Set aside. Place the shrimp in a medium bowl. Pour the remaining 2 tablespoons oil and 2 tablespoons lemon juice over the shrimp and toss to coat. Set aside to marinate. Lay the asparagus stalks in a 9-by-13-inch baking dish. Pour boiling water over the asparagus (just enough to cover). Cover the dish with plastic wrap and let sit for about 10 minutes. Drain the water and cut the asparagus stalks into 2-inch pieces. In a large pot, combine the chicken broth and water and bring to a boil. Add the turmeric and orzo and cook until tender, about 10 minutes. Drain the orzo but do not rinse. Transfer orzo to a large bowl. Add the asparagus and lemon dressing and toss to combine. Preheat grill to high. Remove shrimp from marinade and place on grill. Grill until pink and opaque, about 2 to 3 minutes per side. Divide the orzo mixture evenly between 6 serving bowls. Top each serving with grilled shrimp and Parmesan. Serve warm. Makes: 6 servings Tips: Save time by preparing the lemon dressing and marinating the shrimp in advance. Grill shrimp on pre-soaked bamboo skewers for a festive presentation.