Hello and welcome to this week's Scoop. I sure hope each and every one of you had a wonderful Christmas. And, just as the holidays are almost over, we just received more good news about the Wilmington NC real estate market. Wilmington ranks in the top 6 cities nationwide for the greatest home values increase in the last 5 years. That is great news for homeowners, investors, buyers and sellers. Our market has remained fairly stable, even through this economic crisis. Let's all hope that the stimulus package and interest rates will make 2009 a great year for us all. If you have even thought about buying, now is the time to begin your home search. Start your search right here at www.cbbaker.com. Search by schools, map, zip codes, neighborhood and more. And, be sure to get out and enjoy all the holiday activities around Wilmington. They are all right here for you! Happy New Year and remember....TGIF!
New Year Celebration
See the ball drop!
Free event in front of Kure Beach Pier
Starts at 9PM
New Year's Eve Package includes show, open bar and appetizers
Jan 2- Feb 1
342-0272 or www.citystageatlevel5.com
Jazz and Blues
6-8PM December 28, Hannah Block Historic USO Arts Center
120 S Second St.
Traditional and contemporary Jazz
352-6527 or www.eljayeenterprises.com
Fourth Friday Nights
6-9PM Dec 26
Downtown Art Galleries and studios
"Synedoche, New York"
Cinematique at Thalian Hall
7:30PM Dec 28-30
343-1640 or www.whqr.org
310 Chestnut St. Downtown Wilmington
11am-2PM Dec 27 at Bellamy Mansion
251-3700 or www.bellamymansion.org
Friday, December 26
Wrightsville Grill : Jason Marks
Cafe Phoenix : Mito de Soto
Beach House : DJ Shaft
Saturday, December 27
Front Street Brewery: Brad Lewallen
Wild Wing:Painted Man
Kefi's : Machine Gun
Deluxe: Paco Strickland
Baked Orzo with Shrimp
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28- to 32-oz) can crushed tomatoes
1 teaspoon salt
1 1/2 lb large shrimp (about 36), shelled and deveined
1 lb orzo (rice-shaped pasta)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 lb feta, patted dry and crumbled (3 cups)
Preheat oven to 425°F.
Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes.
Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water .
Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.
Spoon half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half of feta.
Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.
Spoon half of pasta into an oiled 13- by 9- by 2-inch