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Orzo Risotto with Buttery Shrimp paired with $10 Pinot Gris Case Special

We are currently offering our 2015 Pinot Gris on sale for $10 a bottle on a case purchase. This Pinot Gris is light and crisp with high acidity which makes it a perfect wine for spring and summer foods. Paul just made up this delicious shrimp orzo recipe, and it worked perfectly with the wine. We hope you will give it a try.

“This brisk white starts out lean and opaque, its green-apple and tarragon scents needing time to reveal themselves. By the second day open, this wine has taken on a second life, presenting expansive, mouth filling flavors of quince spritzed with lemon.” 89 Points & Best Buy Wine & Spirits. June 2017.

Check out the 2015 Pinot Gris special here. Looking for a Pinot Noir instead? The 2012 Pinot Noir Dundee Hills is also on special pricing. Use the same link above.

  • Case Retail price: $228
  • Special Case: $119-shipping included
  • 6 Pack 2012 Pinot Noir $209 (normal $390)

Ingredients

  • 16 thin asparagus (1 bunch)
  • 1 3/4 cups orzo
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 pound shelled medium shrimp
  • Salt and freshly ground pepper
  • 1 cup chicken stock or low-sodium broth
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup grated Parmesan cheese, plus more for serving

Directions

Step 1    

Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.Step 2    

Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.Step 3    

Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.

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