Fearless Apron Ingredient: Made-From-Scratch Prawn Stock
“It’s so good! Used one pack of Made-From-Scratch Prawn Stock which I’m sure made this extra tasty and made the orzo more orangey than the scampi in the NYT Cooking photo! And it’s so easy to make. Used Barilla Risoni from Santis. Super duper saraaap!!”
That was the rave from one of our customers who loves cooking with our stocks. Here’s the recipe she used. If you’re a NYT Cooking subscriber, click here for the link.”
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
- ½ teaspoon red-pepper flakes
- Kosher salt and black pepper
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup orzo or risoni
- ⅓ cup dry white wine
- 2 cups Made-From-Scratch Prawn Stock
- 3 tablespoons finely chopped parsley
- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the risoni and 1/2 teaspoon salt and cook, stirring often, until the risoni is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in prawn stock, reduce heat to low, cover, and cook until risoni is al dente, about 12 minutes.
- Add the shrimp in a snug, even layer on top of the risoni, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.