Garlicky Shrimp with Olive Oil, Tomatoes, and Orzo
There's a lot of garlic in this recipe, and rightly so for a recipe inspired by gambas al ajilo (garlic shrimp), one of my favorite Spanish tapas. It's bold in flavor but simple in preparation, making it a go-to for a great camp feast (especially because you'll have wine left over for the meal). The orzo is optional, but I like having a starch to soak up the silky tomato sauce - you can try couscous instead, or serve it tapas-style with a loaf of crusty bread for a larger group.
For the Orzo
- 2 cups chicken broth
- 1 cup uncooked orzo
- 1 tbsp butter
For the Shrimp
- ¼ cup olive oil
- 8 cloves garlic thinly sliced
- 3 cups halved cherry tomatoes
- ½ tsp kosher salt
- ½ tsp red pepper flakes
- 1 cup dry white wine
- 1¼ pound large shrimp peeled and deveined (16/20 count)
- handful of fresh parsley leaves chopped
- To make the orzo, bring the broth to a boil in a small saucepan.
- Add the orzo and simmer until all of the liquid is absorbed and the orzo is tender and chewy, about 10 minutes, stirring occasionally. (If the orzo is still crunchy after absorbing all the broth, add a little water and continue cooking for a few more minutes until it is al dente.)
- Remove the saucepan from the heat, stir in the butter until melted, and keep warm.
- Meanwhile, to make the shrimp, heat the oil in a large skillet over medium-high heat.
- Add the garlic and cook until fragrant, 1 to 2 minutes.
- Add the tomatoes, salt, and red pepper flakes and cook until the tomatoes start to burst and soften, 3 to 4 minutes, stirring occasionally.
- Pour in the wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by almost half.
- Add the shrimp and cook until they are opaque, 2 to 3 minutes.
- Serve the shrimp and tomatoes on a bed or orzo and scatter parsley on top.
From The New Camp Cookbook: Gourmet Grub for Campers, Road Trippers and Adventurers by Linda Ly (page 158).
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