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| THE COLONY NEWS | JANUARY 2025 | 15 What's Cookin'? Instructions: 1. Preheat oven to 425 degrees. Peel, devein and butterfly the shrimp, but leave tails on. 2. Place shrimp in a medium bowl and add olive oil, wine, 2 tsp salt and 1 tsp pepper. Toss to combine and let sit while you work on the butter mixture. 3. In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest and juice, egg yolks, panko and ½ tsp salt and ¼ tsp pepper until well combined. 4. Starting from the outside edge of a 14" oval dish, arrange the shrimp in a single layer, cut side down. Pour any residual marinade over the shrimp. 5. Spread butter mixture over shrimp and bake until hot and bubbly 10-12 minutes. Enjoy! Baked Shrimp Scampi Ingredients: • 2 lbs shrimp in shell • 2 tbsp dry white wine • 3 tbsp olive oil • Kosher salt • Freshly ground black pepper • ¾ c unsalted butter at room temperature • ¼ c shallots, minced • 1 tsp fresh rosemary, minced • 1 tsp lemon zest • 2 egg yolks • 4 cloves garlic, minced • 3 tbsp fresh parsley, minced • ¼ tsp red pepper flakes • 2 tbsp lemon juice, freshly squeezed • 2/3 c Panko breadcrumbs • Lemon wedges for serving Here's a scampi recipe from Rhea Frasier. She has made it for years and recently made it for Colony friends. By Joyce Hansen Instructions: 1. In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside. 2. Make dressing: In a large bowl, whisk together lemon juice and mustard. Slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper. 3. Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas and olives to dressing and toss to coat. Fold in feta and serve with more dill on top. Greek Orzo Salad Ingredients: Dressing: • 8 oz orzo • 3 Persian cucumbers, sliced into thin half-moons • 2 c cherry tomatoes, halved • 1 15.5 oz can chickpeas, drained and rinsed • ½ c pitted kalamata olives, halved • 1 c crumbled feta cheese • 2 tbsp fresh lemon juice • ½ tsp Dijon mustard • ¼ c extra-virgin olive oil • 2 tbsp freshly chopped dill, plus more for serving • ¼ c minced red onion • Kosher salt • Freshly ground black pepper Donna Matteucci made this for the Racquet Club luncheon, and everyone really liked it. Remember to send your favorite recipes to share with your Colony friends. Submit them with your name or that of the cook in case there are questions Send them by email to xjkangas44@gmail.com, call (951) 461-8821 or text them to (714) 478-3780.

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