That's where I'm at right now.
So I came up with this yummy recipe. Note: I don't consider seafood "meat" although I'm not sure why. It's not meat; it's seafood.
Anyway, if you're looking to indulge your Meatless Monday self or dabble in some alternatives to legitimate farm-raised m e a t, give this a try. It doesn't disappoint!
Easy Shrimp n' Orzo Salad
- 1 package whole wheat orzo shaped pasta
- 1 pound fresh shrimp (frozen will work too, just make sure to only thaw it and NOT cook it further. I used frozen because hey! I'm in land-locked Dallas.)
- 1 shallot, peeled and sliced
- 1 package fresh basil
- 2/3 cup dry white wine
- 1 container cherry or grape tomatoes
- 3T butter (yes, the real stuff)
- 3T olive oil
salt and pepper
In a large stock pot, bring water to boil. Cook orzo per directions on the package. Drain pasta and set aside.
Melt the butter and the olive oil together in a skillet over low heat. Add the shallot. Cook on low, stirring consistently, until the shallot is translucent and begins to "melt" into the fat mixture. Add the white wine, and continue to cook until reduced by half. Salt and pepper the sauce to taste.
If using fresh shrimp, add them to the white wine reduction sauce. Cook shrimp until they just turn pink; turn off the heat. Cooking them further will result in "rubbery" shrimp! If using frozen, place in a colander and run cold water over them until thawed. Toss them in the white wine reduction sauce after you've already turned the heat off the pan.
Julianne the basil and cut the tomatoes in half. Add to the pasta. Pour shrimp/white wine reduction sauce over the mixture; stir to blend all the ingredients. Adjust salt and pepper if needed.
Enjoy! This dish is especially great for the upcoming warm months since it's light, fresh tasting and can be served warm or cold!