| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Greek |
Healthwise, Main dishes, Pasta/noodl, Seafood, Shrimp |
6 |
Servings |
INGREDIENTS
| 24 |
|
Boiling onions |
| 2 |
c |
Chicken stock or canned low-salt broth |
| 1/4 |
c |
Ouzo (unsweetened anise liqueur) or, dry white wine |
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Minced fresh oregano or 1 tsp. dried, crumbled |
|
|
Ground saffron |
| 1 1/2 |
lb |
Uncooked shrimp; peeled, deveined |
| 4 |
sm |
Zucchini; cut into 1" long pieces |
| 2 |
lg |
Red bell peppers; cut into, 1" squares |
| 1 1/2 |
lg |
Yellow bell peppers; cut into, 1" squares |
| 18 |
|
Bamboo skewers; soaked 30 minutes, in water |
| 1 |
c |
Orzo; (rice-shaped pasta) |
INSTRUCTIONS
Bring large saucepan of water to boil. Add onions and boil 5 minutes.
Drain. Cool and peel onions. Mix 1/2 cup stock, ouzo, garlic, oil, oregano
and generous pinch of saffron in large bowl. Add onions, shrimp, zucchini
and bell peppers; toss to coat. Season with salt and pepper. Refrigerate 2
hours, tossing occasionally. Remove shrimp and vegetables from marinade:
reserve marinade. Thread 4 shrimp on each of 6 skewers. Alternate
vegetables on 12 skewers using 3 red bell pepper squares, 2 onions, 2
yellow bell pepper squares and 2 zucchini pieces for each. (Can be made 4
hours ahead. Cover and chill skewers and marinade separately.) Pour
reserved marinade into heavy medium saucepan. Add 1 1/2 cups stock; bring
to boil. Stir in orzo and generous pinch of saffron. Reduce heat, cover and
simmer until orzo is tender and liquid is absorbed, stirring occasionally,
about 20 minutes. Season with salt and pepper. Meanwhile, preheat broiler.
Place vegetables on baking sheet. Broil 6 inches from heat source until
vegetables are light brown and crisp- tender, turning every 3 minutes,
about 15 minutes. Place on plate; tent with foil. Place shrimp on baking
sheet and broil until cooked through, about 3 minutes per side.
Spoon orzo onto plates. Top with 2 vegetable skewers and 1 shrimp skewer
NOTES : Part of Greek Dinner for 6. Poached dried figs topped with honeyed
yogurt makes a great dessert. Serve with White Bean Skordalia with Pita
crisp for appetizer and Fennel, RTed Onion and Tangerine Salad.
Recipe by: Lon Hall
Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997
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