Have you ever had a song that repeats itself in your mind, over and over again? That's my problem for the
last three days. It's the Charles Trenet song, Boum, sung in French, that Absolut Vodka uses in their new pillow fight commercial. I hum it, hear it in my dreams, and didn't realize I was singing it at the grocery store today, until I noticed people shooting me that, "You're weird" glance. Or maybe they were amazed at my pathetic French pronunciation. If I were better at computery things, I'd have Boum as my background music for this post. If you know it, sing along as you consider the dish I made today, adapted from a Mario Batali recipe. His uses squid, Israeli couscous, and caperberries, which weren't available at my neighborhood grocery. I substituted shrimp, capers, and orzo, which produced a delicious and simple dish to make, without much chopping or many ingredients. So, it's perfect for when you're tired, but still want a good meal. Boum.
This dish is in honor of Presto Pasta Night, which was created by the lovely Ruth at Once Upon A Feast. Stop by her site Friday to see a delightful roundup of pasta from around the world. Boum.
Shrimp With Orzo, Capers, and Currants
(Check out Mario's version)
Serves 4-6 ( say 4)
2 tablespoons pine nuts
1 tablespoon olive oil
2 tablespoons currants
1 tablespoon hot chili flakes (or less, use as much or little as you like)
1 teaspoon chopped capers
2 cups tomato sauce (I used plain canned sauce)
1 cup orzo, cooked about 2 minutes less than package directions, then drained
1 pound shelled shrimp
Salt and freshly ground pepper
3 scallions, thinly sliced
Heat oil In sauté pan, until hot. Add pine nuts, currants and chili flakes and sauté until nuts are just golden brown, about 2 minutes. Be careful, pine nuts burn quickly. Add capers, tomato sauce and orzo and bring to a boil. Add shrimp, stir to mix and simmer 2 to 3 minutes, or until shrimp is just cooked. Add tablespoons of water if sauce seems to be getting too thick as it simmers. Season with salt and pepper and pour into a large bowl. Sprinkle with scallions and serve.