I’ve been really bad about posting my homemade recipes lately, mostly because I’ve been too busy digging into my amazing creations to remember to take a picture. I’m starting to feel really confident with my kitchen prowess; I used to think I couldn’t make anything well unless I followed a recipe that was already created. I’ve become very comfortable sampling different flavor combinations, and have learned which spices/flavors work well together to make a very tasty dish. Below are just a few of my most recent creations - I seriously will try to actually post what I’m making the night I make it (again, if I’m not too busy chowing down) as well as any amazing dishes I’ve had at restaurants that I would like to try and tackle (however brazenly) at home.
Garlicky Lemon Orzo with Shrimp and Crisped Brussel Sprouts
I’ve seen similar recipes in magazines, but I wanted to use items I already had on hand. So I whipped this up, and I must say I am very happy with the outcome. Quick, easy, relatively healthy and delicious. Perfect for a weeknight dinner!
1/2 box Orzo (or full box if you want to double the servings)
1/2 lb. shrimp (I use precooked, frozen deveined shrimp for ease)
2-3 cloves garlic, chopped
1 tbsp. lemon zest
2 tbsp lemon juice
2 tbsp olive oil
1/3 cup shredded parmesan cheese
1 cup Brussel Sprouts - stems cut off, sliced in half (keep the loose leaves that fall off after they have been cut in half - these are the best part!)
salt and pepper to taste
Cook Orzo according to directions on box
While the orzo is cooking, take the tails off shrimp and place in a small bowl
Coat shrimp with 1 tbsp olive oil and season lightly with salt and pepper
In a medium skillet saute garlic for 2 minutes to soften and release flavors
Add shrimp to skillet and saute with garlic for an additional 3 minutes until shrimp have shrunk slightly and turned a nice color of pink
When Orzo is finished, drain and put into a large bowl
Add Shrimp and garlic mixture to the orzo, then add remaining Tbsp of olive oil, lemon zest, lemon juice and shredded parmesan cheese to the orzo and mix thoroughly
While the orzo and shrimp are cooking, preheat the oven to 400 degrees
take prepared brussel sprouts, coat with 1 Tbsp of olive oil and season to taste with salt and pepper - mix thoroughly
Roast the brussel sprouts on a cookie sheet for 6-8 minutes. The single leaves that fell off the brussel sprout clumps should be darkened and crispy
Mix sprouts into the bowl with the orzo and shrimp.
Eat and enjoy!