Title: Shrimp and Vegetable Skewers with Orzo (Greek Menu 5)
Categories: Healthwise, Main dishes, Pasta/noodl, Seafood, Shrimp
Yield: 6 Servings

24 Boiling onions
2 c Chicken stock or canned
-low-salt broth
1/4 c Ouzo (unsweetened anise
-liqueur) or, dry white wine
2 tb Minced garlic
1 tb Extra-virgin olive oil
1 tb Minced fresh oregano or 1
-tsp. dried, crumbled
Ground saffron
1 1/2 lb Uncooked shrimp; peeled,
-deveined
4 sm Zucchini; cut into 1" long
-pieces
2 lg Red bell peppers; cut into,
-1" squares
1 1/2 lg Yellow bell peppers; cut
-into, 1" squares
18 Bamboo skewers; soaked 30
-minutes, in water
1 c Orzo; (rice-shaped pasta)

Bring large saucepan of water to boil. Add onions and boil 5 minutes.
Drain. Cool and peel onions. Mix 1/2 cup stock, ouzo, garlic, oil, oregano
and generous pinch of saffron in large bowl. Add onions, shrimp, zucchini
and bell peppers; toss to coat. Season with salt and pepper. Refrigerate 2
hours, tossing occasionally. Remove shrimp and vegetables from marinade:
reserve marinade. Thread 4 shrimp on each of 6 skewers. Alternate
vegetables on 12 skewers using 3 red bell pepper squares, 2 onions, 2
yellow bell pepper squares and 2 zucchini pieces for each. (Can be made 4
hours ahead. Cover and chill skewers and marinade separately.) Pour
reserved marinade into heavy medium saucepan. Add 1 1/2 cups stock; bring
to boil. Stir in orzo and generous pinch of saffron. Reduce heat, cover and
simmer until orzo is tender and liquid is absorbed, stirring occasionally,
about 20 minutes. Season with salt and pepper. Meanwhile, preheat broiler.
Place vegetables on baking sheet. Broil 6 inches from heat source until
vegetables are light brown and crisp- tender, turning every 3 minutes,
about 15 minutes. Place on plate; tent with foil. Place shrimp on baking
sheet and broil until cooked through, about 3 minutes per side.

Spoon orzo onto plates. Top with 2 vegetable skewers and 1 shrimp skewer

NOTES : Part of Greek Dinner for 6. Poached dried figs topped with honeyed
yogurt makes a great dessert. Serve with White Bean Skordalia with Pita
crisp for appetizer and Fennel, RTed Onion and Tangerine Salad.
Recipe by: Lon Hall

Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
on Sep 26, 1997