(FOX 2) - Celebrity guests, top chefs and fashion shows will be at the 24th annual Michigan International Women's Show this weekend in Novi.
"Aussie in the Kitchen" Chef Paul Penney joined us on The Nine ahead of the event to tell us more about his cooking, and to show us how to prepare a special shrimp dish. You can watch in the video player above, and get his butter poached shrimp and orzo recipe below.
The Women's Show is May 2-5 at the Suburban Collection Showplace in Novi. You can get more details and event tickets here.
BUTTER POACHED SHRIMP AND ORZO
Ingredients for 4 servings
2 tablespoons water
8 tablespoons Challenge butter
2 teaspoons lemon, zest
Fresh Juice from ½ a lemon
1 sprig fresh thyme
1 1/2 lb. Extra-large shrimp, shell off, tail on and deveined
2 cloves garlic
1 cup orzo
2 cups chicken stock
salt, to taste
pepper, to taste
4 cups baby spinach
fresh parsley, for garnish
Over low heat add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Add juice and stir into butter to coat shrimp. Remove shrimp and set aside. Discard the sprig of thyme.
In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.