Shrimp with Fennel & Tomato Orzo Pasta

INGREDIENTS:
6 gulf shrimp
1 28 oz. can San Morzano Tomatoes
2 Tbl Evoo
1/8 tsp coriander
1 shallot (minced)
3 garlic Cloves (minced)
1 C fennel bulb (finely chopped)}
1/2 C dry white wine
1 Tbl sugar
1/2 C Kalamata olives (finely chopped)
1/2 Tbl Italian Parsley (finely chopped)
1/4 Tbl dill (finely chopped)
1 C cooked Orzo pasta

STEPS:
Cook orzo to al dente, strain and cool.
Season shrimp with salt and pepper and cook in skillet for 2 1/2 minutes and set aside.
In same skillet add coriander, shallot and fennel and cook for 2-3 minutes.
Add garlic and cook for another minute, then add wine and reduce to about 2 tablespoons. 
Add tomatoes and cook for another 5 minutes. 
Add sugar and season with salt and pepper to taste and blend until smooth. 
Add shrimp back to sauce.
Toss cooled orzo with olives and herbs.  Serve shrimp alongside the orzo.

Little House Midtown (formerly Little House Bistro)
2351 Airport Blvd.
Mobile, AL. 36606
(251) 447-2623
http://littlehousebistro.com/Home.html
 

About the Chef:
Chef Marc Walden, owner of Little House Midtown, is wielding a sizable influence on Gulf Coast cuisine. This Mississippi native is championing the farm-to-table connection through his support of local farmers.

Before opening Little House Bistro in 2010 and moving it to Midtown Mobile last year, Walden joined the Farmer’s Market Authority—a state agency that connects growers with consumers— to gain access to a network of local farmers, livestock producers and fishermen. The result? With 75-80% of his ingredients coming from within Alabama, appetizers like the savory bacon cheesecake with bacon-tomato jam reflect the best local and seasonal ingredients available. Patrons relish the difference, too.

Folks from Mississippi to Baldwin County flock to this quaint eatery for delights like the Baked Brie with fresh fruit compote in a muscadine reduction. Or the ever-popular Steak Frites, a grass-fed NY strip from Boutwell Farms in Montgomery. “It’s important to keep money in Alabama by supporting local farmers. Whether produce or protein, the flavor is more robust and full-bodied, so it’s a win-win for everyone,” notes Walden.