Twice Cooked Orzo with Shrimp in a Savory Onion Sauce- Back to Miss Betsy's Experimental Kitchen

This was last night's quick,impromptu, and newly invented dinner. The orzo was a leftover, for when I cook any pasta I do it a pound at a time and freeze it. Orzo is a small pasta shape resembling grains of rice. No one knows how long it takes to cook it. I boiled mine 8 minutes, slightly too much. But I suspect the true cooking time is 6 minutes, 12 seconds and 10 milliseconds. Who knows. But 8 minutes , while a tad too long, will be edible, though it may be sticky.It does not matter. You can throw the leftover into a soup, where it will unglue, or into this recipe where it will melt into a risotto like consistency.

This recipe uses Fischer and Weiser's Savory Onion Sauce. Amazon will sell it to you for 9 bucks, or you can find it at Publix. The Tee-Tiny Kitchen cannot do without it. It is a top pantry staple.

This recipe is quick, since bagged shrimp thaw quickly, and you will be using cold leftover orzo.


I regret this is one portion size but if you know how to multiply by two you will be all set.


1 cup cold cooked orzo
4-6 jumbo shrimp- I use bagged frozen and farm raised.
1/4 cup heavy cream
2 pats real butter
3 tablespoons Savory Onion Sauce


Put the butter, cream, and onion sauce in a saute pan and heat to medium. Toss in the shrimp and saute until pink. Take them out of the pan and set aside. Do not be alarmed if the cream starts to separate and curdle in the mixture. Raise the heat a little and toss in your orzo. If it is glued together it won't be after you quickly reheat it. Stir it well and see how creamy it becomes. Then put it on your plate and mix in the shrimp.


Serves one and can be ready in under 15 minutes.