Shrimp Stir Fry Romangna


Ingredients

Zucchini: 2 med or 1 large

Red Onion: 1 medium

Shiitake Mushroom: 1/2 lb

Yellow Pepper: 2 medium

26-30ct Shrimp: 1 1/2 lbs

Tomato Concasse: 3 cups

Basil: 1 cup

Italian Parsley: 1/4 cup

Orzo: 16oz

Wild Rice: 1 ½ cups cooked

Green Olives: 1/2 cup

Black Pepper: To Taste

Parmesan Cheese: To Taste

 

Preparation

Wash Vegetables. Slice Zucchini and Red Onion into half-moons about 1/4 inch thick. Julienne mushrooms & yellow peppers. Set Vegetables aside.

Peel & Devien Shrimp, Rinse under cold water. Set Aside.

For Concasse: Place tomatoes into pot of boiling water for 30-45 seconds; remove and immerse in cold water. The skins should peel off with a little encouragement, otherwise use a paring knife trying to maintain the meat of the tomato. Once peeled, slice tomato in half and gently squeeze the seeds into another container (discard). Dice remaining tomato into 1/4 inch pieces. Set Aside. Can be done day ahead.

Chiffonade Basil (roll leaves tightly, slice across): Thinly Slice Green Olives. Prepare Orzo as directed, adding olives and wild rice to Orzo 1 minute before orzo is ready, Once strained, place mixture into bowl, cover with foil, set aside.

Heat sauté pan over high flame, pan is ready when water dances.

Add Peppers and Onions, sauté 15 seconds.

Add zucchini, shiitake's, shrimp, and tomato concasse, sauté 1 minute.

Add basil continuing to sauté for another 30 seconds.

Arrange rice and orzo on center of plate, place stir fry around rice

Top with Fresh ground black pepper and parmesan as diet and taste permits, Garnish plate with Parsley.