Don’t miss ouressay on Beetlejuice.
Serves 4
Ingredients
Directions
Season shrimp all over with salt and pepper.
Heat a large nonstick or cast-iron skillet over medium-high heat.
Add one tablespoon each of the butter and olive oil.
Once the butter has melted and the skillet is hot, add the shrimp and half of the garlic.
Saute for 2 to 3 minutes, or until the shrimp are opaque and cooked through.
Remove shrimp from pan and set aside.
Add the remaining tablespoons of butter and olive oil to the pan and turn the heat down to medium.
When the butter has started to sizzle, add the onion, shallot, celery and remaining garlic.
Season with salt and pepper.
Cook for 2 to 3 minutes, stirring frequently so that the garlic does not burn.
Stir in the horseradish, tomato paste, and oregano.
Cook for one minute, until the tomato paste has turned from bright red to a deep red.
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Add the orzo to the pan and season with more salt and ground pepper.
Coat the orzo with the tomato mixture and cook for about one minute.
Add the white wine to the pan and increase the heat to medium-high.
Add the chicken stock and increase the heat to high.
The orzo may require extra cooking liquid during this process.
If so, add water during cooking to keep the orzo covered.
When the orzo is cooked through, turn off the heat and stir in the lemon juice and zest.
Season the orzo to taste with salt and pepper.
Add the shrimp to the pan and top the dish with the crumbled feta.
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