- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 1/2 cup finely chopped onions
- 1/2 cup white wine
- 3 cups seafood or vegetable broth
- 1.5 cups uncooked orzo
- 1.5 tsp salt
- 6 garlic cloves finely chopped and smashed
- 1 Tbsp grated lime zest
- 4 Tbsp lime juice (approx. 2 limes)
- 1/4 cup chopped fresh parsley
- 1 pound raw shrimp (peeled and deveined)
- 2 Tbsp drained capers (roughly chopped if desired)
- Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
- Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
- Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
- Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
- Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
- Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
- Uncover, sprinkle with capers, lime zest and remaining parsley.
- Serve immediately.
Recetas de Merci 
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