Buttery Balsmic Shrimp with Parmesan Orzo and Mixed Greens

7 tbsp butter for shrimp
1/2 cup of balsamic vinager
salt + pepper to taste
deveined shrimp



Sautee shrimp in 1 tbsp butter, seasoning with salt and pepper, until opaque, 3-5 minutes.

Remove shrimp, cover, tent with foil.

Pour excess liquid out of pan, leaving a bit ( 1-2 tsp ) for mixing. Add in 6 tbsp butter and mix around until melted, try to scrape up any bits of shrimp left in the bottom of the pan. Once butter turns light brown and smells nutty, mix in 1/2 cup balsamic.

Continue scraping and cooking until sauce is around 1/2 cup. Mix shrimp back in at low temperature to coat and reheat, being careful not to cook further.

Sprinkle with fresh chopped tarragon and parsley.

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Orzo recipe: Cook orzo until al dente.

Drain, place back in original pot and add butter to taste and texture. A bit of heavy cream is allowable as well.

Mix in any tarragon and parsley as desired, season with salt and white pepper.

At end, toss with fresh grated parmesan and serve.

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Serve the entire meal on the same plate with mixed greens as a side.