We’ve shared this recipe from Fishgirl friend Leslye S. many times and it’s always a hit! The flavors take us back to a trip to Thailand, and a meal we had there while sitting on a bulkhead, beachside.
It’s a good way to get back into a habit of healthy eating in the new year. Sure, orzo is pasta, but feel free to substitute quinoa for the orzo. We encourage you to experiment. And yes, the recipe uses butter. Trade out the butter for olive oil if that makes you feel better. We don’t think you can go wrong there either. We use Bob’s Red Mill shredded, unsweetened coconut, but feel free to use a larger flake if you’d like.
We also like to have a little extra sauce to spoon over our meal. Consider adding 1/2 cup chicken stock or 1/4 cup dry white wine to the shrimp mixture, or if you want tried and true, use a little of Claudia’s Triple Citrus sauce. If you’re using our spot prawns like we have here, you’ll notice we always keep the roe in the mix. They turn a beautiful bright orange when cooked. They look and taste great, and are also good for you!
1 pound orzo, uncooked
2 tablespoons butter
2 1/2 tablespoons fresh ginger
1 1/2 tablespoons yellow mustard seeds
1/3 cup dry roasted cashews, peanuts, or almonds, chopped or slivered
1 1/3 tablespoons shredded coconut
1/3 cup fresh cilantro, chopped
Cook orzo according to instructions on package. Heat a pan on medium heat. Add butter, ginger, mustard seeds, and nuts and sauté for 2 minutes. Add cooked orzo, coconut, and cilantro. Toss until ingredients are hot. Set aside, and cover to keep warm.
1/4 cup olive oil
1 1/2 tablespoons fresh ginger, julienned
1 pound shrimp, peeled and deveined
1 1/2 cups scallions, chopped
2 1/2 tablespoons fresh lime juice
Salt and pepper to taste
Add olive oil to another pan, and sauté ginger on medium heat for 30 seconds. Add shrimp, scallions, and lime juice and cook until shrimp changes color, then add salt and pepper. Serve over orzo and garnish with cilantro and lime wedges.