Serves 4.
Note: Greek avgolemono meets Italian shrimp scampi in this quick, easy, soup. This soup is best if served right away. If you need to reheat it, make sure to do it over low heat, or it may curdle. From Meredith Deeds.
• 3/4 lb. medium shrimp, peeled and deveined
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• 6 c. low sodium chicken broth
• 3/4 c. uncooked orzo
• 4 large egg yolks
• 1/4 c. fresh lemon juice
• 2 tbsp. chopped Italian parsley
Directions
Season shrimp with 1/4 teaspoon salt and pepper. Melt butter in large saucepan over medium heat. Add shrimp and cook, stirring, for 2 to 3 minutes, until just cooked through. Use a slotted spoon to transfer to a plate and keep warm.
Add onion and garlic to the same saucepan and cook over medium heat, stirring frequently, until softened, about 4 minutes. Increase heat to medium-high; add broth and remaining 1/4 teaspoon salt, and bring to boil. Add orzo and cook until al dente, 9 to 11 minutes. Remove from heat.
Whisk egg yolks and lemon juice in bowl until combined. Whisking constantly, slowly pour yolk mixture into hot soup (make sure the soup is off the heat, or the eggs may curdle). Cover, and let sit for 5 minutes, until soup is thickened. Stir in shrimp. Taste and reseason with salt, pepper and/or lemon juice, if necessary. Ladle into warm serving bowls. Garnish with parsley and serve.
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