Ingredients

1 lb. Large Shrimp, peeled, save shells for broth

½ lb. Orzo

½ lb. Fresh Asparagus, cut into 1" lengths

2 cups Shrimp Stock

2 Tbsp Olive Oil

2 Tbsp Shallots, minced

¼ cup White Wine

2 Tbsp Fresh Tarragon, chopped

1 Tbsp Fresh Chives, chopped

2 Tbsp Fresh Italian Parsley, chopped

1 Lemon, zested

¼ cup Goat Cheese, crumbled

Salt, to taste

Pepper, to taste

Preparation

  1. Boil orzo in a 4 quart pot in salted water for 4 minutes. Drain in collander and cool under cold water and set aside.
  2. Add shrimp shells to 3 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain and reserve broth.
  3. In a 3 quart sauté pan on medium heat add olive oil and shallots cooking lightly until translucent, approximately two minutes.
  4. Stir in orzo.
  5. Increase heat to medium high.
  6. Add white wine and reduce down for one minute.
  7. Add half of shrimp broth and stir.
  8. Add asparagus and continue stirring for two minutes.
  9. Add in shrimp and continue to stir.
  10. Add remaining shrimp broth and continue stirring until most of liquid is absorbed and orzo is tender.
  11. Remove from heat and add in fresh herbs and lemon zest.
  12. Melt in crumbled goat cheese.
  13. Season to taste with salt and pepper.
  14. Garnish with sprigs of tarragon and parsley, and serve.