Honey Harissa Shrimp & Spring Pea Orzo (Serves 4)
Bursting with color and flavor, this is a fantastically straightforward recipe that hums with the flavors and vibrance of spring.
This recipe pairs beautifully with the Clos du Val 2022 Yettalil.
Grilled Harissa Shrimp Skewers
Ingredients
1 1/2 lbs fresh shrimp, peeled
4 cloves garlic, minced
3 tbsp honey
1/4 cup Harissa
2 tbsp olive oil
Salt
1 tsp lemon zest
Instructions
Mix all of the ingredients together in a bowl and marinate for at least 1 hour, and up to 6 hours.
Heat the grill to medium-high.
Skewer the shrimp, and grill until pink, roughly 2 minutes per side.
Serve with a squeeze of lemon.
Spring Pea Orzo
Ingredients
1 cup orzo
1 cup fresh spring peas (frozen is ok too if you can’t source fresh)
2 tbsp fresh mint
Pinch chili pepper flakes
¼ cup ricotta cheese
¼ cup freshly grated Parmigiano Reggiano
1 lemon, zested & juiced
2 tbsp Olive Oil, plus more to serve
Salt to taste
Directions
Blanch the peas in boiling water for 1 minute. Drain and run under cold water until cold to the touch. Reserve a handful of peas. Place the rest in a food processor with the ricotta, mint, chili pepper, Parmigiano, lemon juice & zest, and 2 tbsp olive oil. Season with salt and pulse until smooth.
Bring a pot of water to a boil and cook the orzo according to the instructions on the package. Drain and toss with the pea purré and reserved peas. Drizzle with olive oil to serve.
