You will need:
• 1 package of Brussel sprouts, trimmed and halved
• 1 lb of jumbo shrimp, deveined and tails removed
• 1 1/2 cups of orzo
• 4 cloves of garlic
• 2 tablespoons of capers
• 2 tomatoes, diced
• juice of 4 lemons
• salt and pepper
• olive oil
• 4 tablespoons butter
• 1 cup dry white wine
• 3 shallots thinly sliced
Boil water for the orzo in a large pot.
In a large sauté pan, heat a few tablespoons of olive oil over medium heat. Add the sprouts flat side down. Season with salt and pepper. After about 4-5 minutes, add the tomatoes and give a quick stir.
Keep on very low heat. Now start the sauce in a separate pan.
Heat a few more tablespoons of olive oil, and butter on low heat. Once the butter starts to bubble, add the shallots, garlic and stir. Once garlic starts to become fragrant, add the wine, lemon juice, salt, pepper and capers.
Cook on low-medium heat for 10-12 minutes stirring frequently.
Next, add the shrimp to the pan with the Brussel sprouts and tomatoes. Increase flame, stir and cook until shrimp are just pink.
Drain the orzo, add to the pan and stir the sauce in.
Add salt, pepper or more lemon juice to taste.
Enjoy!!!
