random gourmet: Shrimp, Olive and Fennel Orzo

My absolute favourite thing in the world as a cook is when a meal gets spontaneously invented with nothing but the random things in my fridge and my own creativity. There is nothing more satisfying.

Last night, I made this:

Shrimp, Olive and Fennel Orzo
served 2

Ingredients:

2 big handfuls of frozen shrimp
leftover orzo from last night's ratatouille
1/2 leftover fennel bulb
a big handful of canned black olives
leftover brine from marinated artichokes (i.e. oil and vinegar dressing)
1 lemon
1/3 lime (would have added more lime but that's what was in my fridge)
garlic
salt
fresh ground pepper

Directions:
1. Cover frozen shrimp with water in a pot and bring to boil. By the time it boils, the shrimp is probably defrosted and cooked.
2. Break up leftover orzo and season with artichoke dressing (or any other oil and vinegar).
3. Roughly dice up the black olives and garlic (as much as you like).
4. Slice the fennel as thinly as you can.
5. Cool the cooked shrimp and peel shells off.
6. Toss the shrimp in a hot wok or pan with chunky bashed black peppercorns, salt and oil till hot. If you have cumin, I think that would taste nice (I was a bit sore that we were out).
7. Throw in olives and garlic and toss for 30 sec or so.
8. Throw in fennel and toss for 30 sec (doesn't need much if you've sliced it thin).
9. Throw in the orzo and toss for another minute or so (just for warming).
10. Transfer to serving bowl and dress with citrus juice and a splash of olive oil. Serve with reserved fennel tops (I forgot to use them with last night's ratatouille).

Adapt as desired or necessary.

Beautiful.

(P.S. Sorry, no pics. Sometimes spontaneity doesn't allow for that.)