From my Haumea's Kitchen and others

Thursday, May 6, 2010

Dinner Tonight Orzo Pasta with Ebi and Aspragus in Saffron Lobster Base

Well I needed to keep it simple tonight.  I didn't feel like leftover Skirt Steak. 
So this is something new.  I had Ebi Shrimp leftover from the Fresh Rice Rolls the other day.
I have 2 bunches of Asparagus.  I alway have a jar of Lobster Base (Really I do), Saffron (the real stuff)

Cook Orzo as directed, I didn't use the whole box.  I only make to order so I used 1/2 enough for 2  1.5 cup servings. (8 minutes)

In a separate Pot, boil 2 cups water, add 1 heaping teaspoon of Lobster Base, add saffron and 1/2 teaspoon of crushed garlic, season with Old Bay Seasoning to your taste.  Take out a cup of the broth.

Slice Asparagus very thin French Cut  put to the side.

Have Ebi defrosted it's already cooked for sushi grade anyway.

Drain Orzo, toss into pot with Lobster Broth, add asparagus, add chopped chive, add parmesan and it will thicken.  Turn off stove the orzo will absorb the broth.

Voile' it's done.