Shrimp with Orzo and Zucchini

Maybe I'm feeling extra sensitive about my age right now because I'm approaching a milestone birthday, but I feel like it's been the focus of conversation all weekend.  On Sunday, I was informed by an adorably, innocent six year old that I look "waaaaaay older" than my 22 year old daughter.  I mean - I don't want to look like I'm in my twenties but the way he drew out and emphasized the "waaaaaaay" was a little too much.  😅

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​Then, yesterday in the mail - I received THIS!?!  👉🏻😳  I mean seriously.  Is this really necessary? Thanks for the reminder AARP.  😅

So much for my plan to deny the fact that my half century birthday is right around the corner.  😂 At this point, I might as well embrace it, right?  Part of that is accepting the fact that, the older I get, the healthier I need to eat.  More plants, vegetables and lean protein.

This simple dish with shrimp, orzo, tomatoes, zucchini and fresh mint seems like the perfect way for me to kick off this new decade of life. 🍅🥒🍤 I'm not sure if I'd define this as a stew or a pasta bowl but it's loaded with vegetables and it's delicious.  💁🏻‍♀️Oh, and before you start thinking this is food for "old" people, this recipe has been taste tested and approved by family members in waaaaaaay younger age groups than myself.  😅

Shrimp with Orzo and Zucchini
3 Tablespoons olive oil
1 pound extra large shrimp
3 celery stalks
1 medium bell pepper, chopped
1 yellow onion, chopped
3 bay leaves
salt and pepper
1/4 cup brandy
1 cup orzo
2 zucchini, halved, seeded and thinly sliced
1 plum tomato, chopped
1 teaspoon fennel seeds
1 1/2 teaspoons grated lemon zest
1/2 cup fresh mint, chopped

Heat 1 T. oil in dutch oven.  Add shrimp shells and cook 4 minutes.  

Add celery, bell pepper, onion, bay and 1/4 t. salt.   Cook 2-4 minutes.  

Add brandy and 4 cups water.  Bring to a boil, reduce heat & simmer 30 minutes.

Pour though a strainer until you extract 3 cups of broth. 

Heat 2 T. oil in pan.  Add orzo and stir to coat.  

Add zucchini, tomatoes, fennel, 1/2 t. salt and 1/4 t. pepper.  Cook 5 minutes. 

Add 1 1/2 cups shrimp broth to pan.  Bring to a simmer and cook until liquid is absorbed.  (about 6 minutes)

Add 1 more cup of broth and keep at a constant simmer until mixture is soupy.  (3-6 minutes)  

Season shrimp with salt and pepper and add to pan along with 1/4 c. broth.  

Cover and cook 3 minutes.  

Remove from heat and stir in lemon zest.  

Spoon into serving bowls and sprinkle with fresh mint.   It probably would have been more appropriate for me to wait until mid summer when my garden is overflowing with tomatoes, zucchini and fresh herbs to make this dish but, I couldn't wait.  I'll just have to make it again in a couple of months.  🤷🏻‍♀️
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Ciao!

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