Roasted Shrimp with Orzo

I have found my new "go-to" dish for a summer salad.  I think you all know how much I love Ina Garten, The Barefoot Contessa.  Ina didn't let me down with this recipe either.  It. Is. So. Good.

I am not one to toot my own horn when it comes to cooking, but this is in the top 5 of things I have made.  Ever. I made this for a little housewarming BBQ we had this past weekend and the guests gave it a thumbs up as well.

It is relatively easy to make, just a smidge time consuming with all the chopping and cleaning of the shrimp (if you buy them raw and uncleaned).  If there is one thing I really want to learn is how to cut up veggies and herbs really well...you know, like the Barefoot does.  I did make it the night before and it tasted great the next day.

This made a good amount for a party.  I would not make this for 2, unless you want to be eating it for a few days...which wouldn't be a bad thing.

Kosher salt
1/2 cup olive oil, plus some to drizzle over the shrimp
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Preheat the oven to 400 degrees F. (for the roasted shrimp)

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well.

Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

New Discovery #2 - Motor City Wine Club

In my post about our new organic fruits and veggie delivery service, I mentioned how I wish I could find a place to deliver wine.  Lo and behold, Steve did!  We didn't have to look far, but we did find a place and I wanted to share it with you people out there.


Motor City Wine is located in downtown Detroit, upstairs from our favorite bar Foran's Grand Trunk Pub, on Woodward at Congress.  During the winter months, Foran's would host a supper club, which we would gladly partake in.  They paired fantastic food with a beer or wine for every course.  The wine was provided by Motor City Wine.  Each dinner, we would find a new wine that we liked and, of course, would proceed to buy the bottles.  Not only was the wine delicious, the staff was friendly and knowledgeable.   Furthermore, the wine was priced at a fantastic value.  We quickly became fans of Motor City Wine!


So, we were pleased to find out they were starting a wine club.  You can get delivery, but since we are so close, we just picked up this month's allotment.  We think it is a great value...6 bottles for $60.  We decided on the 3 red, 3 white option since I like white and Steve likes red.  They do have an all white or an all red option as well.


They pick the selections for you and since we always liked what they suggested, we figured they can't go wrong with this!  Plus, it will expand our wine horizons...trying different kinds we typically wouldn't try searching on our own.

From left to right (winery - location - type):

• Vina Alarba - Spain - Grenache
• Cristobal 1492 - Argentina - Cabernet Sauvignon
• Bokisch - California - Graciano
• Paso a Paso -  Spain - Verdejo
• Domaine du Trillol - France - Corbieres Blanc
• Morande Pionero - Chile- Sauvignon Blanc

The Sauvignon Blanc from Morande Pionero is what I had last night with my girlfriends and we all liked it!


I will be sure to keep posting which ones we have tried...who doesn't like great wine for around $10/bottle! We highly suggest you check out Motor City Wine...great people and great wine!


Prost!

Fingerling Potatoes

This is an easy side dish that whips up in a snap, plus it is delicious! What is even better about the recipe is that you don't have to measure a thing!  This is from the Barefoot Contessa's 1st cookbook.

I was able to use our fingerlings from our organic delivery and they were soooo good.  Creamy and so flavorful!

1/2 - 1 pound of fingerling potatoes (however many you think you will want)

salt

fresh ground pepper

Place the clean fingerlings into a medium sauce pot and cover with water. Put about a teaspoon of salt in the pan as well. Bring to a boil, then reduce down to simmer for around 15-20 minutes until tender.

Drain potatoes and leave in strainer. Cover with a kitchen towel for around 5-10 minutes to allow them to finish cooking.

When they are cool enough to handle, cut lengthwise and toss with olive oil, fresh cracked salt and pepper to taste.

Sherry Wine Sauce Chicken

A few of the girls on the Detroit Nest board were talking about a recipe very similar to this one and I thought it sounded pretty good.  However, I am a big recipe follower, I can't "wing it" with measurements like some people, so I searched around until I found a recipe that sounded similar that I could follow!

I modified this recipe from All Recipes.  It originally served 6, I made it for just 2.  We really liked this dish.  It had a lot of flavor and was kind of rich! I served it with rice and a side salad with our spinach from Door to Door Organics delivery.

This is my version for 2, not 6.  This was so easy.  You just mix it all together and bake!

2/3 can cream of chicken soup (I used cream of chicken with herbs because I had it on hand)
2/3 can cream of mushroom soup (I used Healthy Request)
1/3 cup cream of sherry
1/3 of a 16 oz. container of sour cream (I used reduced fat)
2 boneless chicken breasts
4 oz can sliced mushrooms (optional)

Preheat oven to 350.
In a 8x8 dish, mix together all the ingredients.  Immerse the chicken in the mixture.  Bake for approximately 45 minutes or until the chicken is no longer pink.  Ours took around 50 minutes. 
Serve over rice.