Orzo With Shrimp, Feta And Tomatoes
Orzo With Shrimp, Feta And Tomatoes
Feta and shrimp are a classic Greek combination. Cooking the orzo in the shrimp water gives the whole dish more flavor.
This is a beautiful, dramatic way to infuse shrimp with anise flavor. Unpeeled shrimp retain the most flavor, but you can peel and devein them before cooking if you like. Don't use more pastis than the recipe calls for (and have a lid on hand to cover the pan if the flames get too high). You can read more about this recipe on the Cookthink blog.
In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork?
Read more about this recipe at the Cookthink blog.
Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.
Farfalle With Shrimp, Asparagus And Parmesan
Farfalle With Shrimp, Asparagus And Parmesan
The Italians don't believe in adding cheese to fish dishes, but we find it adds excitement to this shrimp pasta made with asparagus, tomato purée and lemon zest. Be sure to season this dish with lots of freshly ground black pepper.
This variation on the classic panzanella is the perfect summer lunch. If you happen to have a little fresh oregano or marjoram, use that instead of the dried herbs. Leftover baguette is great in this salad, but any leftover bread will do.
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