Grilled Whole Shrimp & White Wine Lemon Cream Orzo

[civilsmoker]

So what to you do when it is 21 degrees and dropping fast……. Well you fire up the grill!

Broke out some more 4/6 count whole shrimp….split the tales and body to clean out all the not so un-tasty stuff, then skewered them and dressed them with a classic Olive and kinders blend (seafood and buttery steakhouse)

On the Webber bottom down first…..

Flipped then top side down for color and to finish them….INT 145-150

The boy finishing some pan seared greens…..these were blanched in seasoned water then seared…..if you sear in a hot pan and get just a little bit of color it adds a really nice flavor!

The wife’s white wine lemon cream orzo!

So nice this meal was so elegant we broke out the timber china….topped with some fresh chopped herbs and parm……

Man oh man the combo of all three is magic!

 

[JLinza]

That looks fantastic.

 

[BrianGSDTexoma]

Those look fantastic! I doing a seafood feast today with lobster, snow crab, scallops and shrimp. I looking for something different for the shrimp.

 

[Humo18]

Between you and BrianTexoma you are really making my mouth water! Those babies are not shrimp; more like creatures from the ocean's depth! Around here we can't find such large shrimp.

 

[indaswamp]

Wow! Fantabulous!!!!

 

[civilsmoker]

That looks fantastic.

Many thanks JL

Those look fantastic! I doing a seafood feast today with lobster, snow crab, scallops and shrimp. I looking for something different for the shrimp.

Thanks Brian and holy smokes that combo will be a feast. We often marinade shrimp in adobo sauce and grill. It is fantastic that way!

Between you and BrianTexoma you are really making my mouth water! Those babies are not shrimp; more like creatures from the ocean's depth! Around here we can't find such large shrimp.

These size are rare around hear as well. they do make an ocean size meal with just a few!

Wow! Fantabulous!!!!

Thanks swamp! I thought these would catch your eye!!!

 

[Rafter H BBQ]

Wow, another home run my friend… That all looks phenomenal! Nicely done by all!

 

[civilsmoker]

Wow, another home run my friend… That all looks phenomenal! Nicely done by all!

Thanks Rafter!

 

[sandyut]

Man you are killing it! this looks fantastic!

 

[civilsmoker]

Man you are killing it! this looks fantastic!

Many thanks sandy!

 

[gmc2003]

Scrumptious looking meal my friend. BTW do you have room in your household to adopt a 64 year old son?

Point for sure
Chris

 

[civilsmoker]

Scrumptious looking meal my friend. BTW do you have room in your household to adopt a 64 year old son?

Point for sure
Chris

Thanks Chris! How well do you do dishes and yard work? Oh and tile work experience would be good on the adoption pappers.....On 1 of 3 bathrooms to be done.....

 

[schlotz]

Yum!!! Curious on the white wine lemon orzo recipe? Looks very tasty.

 

[civilsmoker]

That sounds amazing! Grilling shrimp in 21-degree weather shows real dedication. The olive oil and Kinders blend must have added great flavor, and finishing them with a nice sear was a perfect touch. The greens and white wine lemon cream orzo sound like ideal sides, and serving it all on the good china makes it even better. A perfect, elegant winter meal!

Thanks mageer and this was a meal last winter but we grill year-round 21 degrees is a good day. I often start the pellet smoker at 7 or 9 degrees.

Yum!!! Curious on the white wine lemon orzo recipe? Looks very tasty.

Thanks schlotz!

Here are several versions of the cream sauce. For the Orzo the wife makes the sauce and then just adds cooked orzo with some of the starchy salty pan water in. SUPER EASY!!

https://www.smokingmeatforums.com/threads/pan-fried-tilapia-w-lemon-white-wine-cream-sauce.326075/

https://www.smokingmeatforums.com/threads/comp-thighs-with-tarragon-white-wine-cream-sauce.320400/

https://www.smokingmeatforums.com/threads/reverse-seared-prime-ny-w-crawfish-cream-sauce.321811/

https://www.smokingmeatforums.com/threads/lemon-thyme-tilapia.306295/page-2

It is a very versatile sauce that can be used all over with little flavor changes as in the posts above! The wife works these up fast and then we enjoy!

 

[civilsmoker]

Solid cold weather cook. Splitting and cleaning the shrimp before skewering was the right move and hitting 145 to 150 is perfect. The blanch then sear on the greens is underrated, that bit of color from the hot pan adds real depth. And the white wine lemon cream orzo ties the whole plate together beautifully. That combination sounds genuinely excellent.

thanks, lihat! it's all about easy of eating. Blanch and pan sear of greens is almost universal in the professional kitchen, its about layers of flavor and timing.