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_Our Dinner and a Movie series features nostalgic essays on some of our favorite films from the '80s and '90s paired with recipes inspired from movie moments. Don't miss our 

__essay on Beetlejuice_. This creamy orzo dish has all the familiar notes of shrimp cocktail — lemon, horseradish, a tomato base — as well as Mediterranean notes that make it a comprehensive

meal. Pair it with your favorite Greek white wine, or with a spooky Bloody ’Tini, perfect for Halloween (and an annual viewing of _Beetlejuice_, of course). _Serves 4_ INGREDIENTS * 1 pound

large shrimp, peeled, deveined, tails removed * Kosher salt, to taste * Ground pepper, to taste * 2 tablespoons salted butter, divided * 2 tablespoons extra-virgin olive oil, divided * 4

cloves garlic, minced and divided * ½ yellow onion, cubed * 1 shallot, minced * 2 ribs celery, diced * 1 tablespoon jarred horseradish * 2 tablespoons tomato paste * 1 tablespoon fresh

oregano, chopped * 1½ cups orzo * ½ cup dry white wine * 4 cups chicken broth * ½ cup large green olives with pimentos, halved * 1 cup cherry or Sungold tomatoes, whole * Juice from 1 lemon

* Zest from 1 lemon * 6 ounces crumbled feta DIRECTIONS Season shrimp all over with salt and pepper. Heat a large nonstick or cast-iron skillet over medium-high heat. Add one tablespoon each

of the butter and olive oil. Once the butter has melted and the skillet is hot, add the shrimp and half of the garlic. Sauté for 2 to 3 minutes, or until the shrimp are opaque and cooked

through. Remove shrimp from pan and set aside. Add the remaining tablespoons of butter and olive oil to the pan and turn the heat down to medium. When the butter has started to sizzle, add

the onion, shallot, celery and remaining garlic. Season with salt and pepper. Cook for 2 to 3 minutes, stirring frequently so that the garlic does not burn. Stir in the horseradish, tomato

paste, and oregano. Cook for one minute, until the tomato paste has turned from bright red to a deep red. DRINK UP! BLOODY 'TINI RECIPE Raise a glass of this spooky spirit and say

cheers to a haunting good time! Add the orzo to the pan and season with more salt and ground pepper. Coat the orzo with the tomato mixture and cook for about one minute. Add the white wine

to the pan and increase the heat to medium-high. Allow the wine to reduce for 1 minute, stirring vigorously to release anything from the bottom of the pan. Add the chicken stock and increase

the heat to high. Once the liquid has reached a boil, reduce the heat to medium-low, stirring the orzo frequently to prevent it from sticking to the pan. After 7 minutes, add the olives and

tomatoes to the pan, continuing to stir to keep the orzo from sticking. Cook the orzo until the liquid is completely absorbed and the orzo is no longer translucent, about 12 to 15 minutes.

The orzo may require extra cooking liquid during this process. If so, add water during cooking to keep the orzo covered. When the orzo is cooked through, turn off the heat and stir in the

lemon juice and zest. Season the orzo to taste with salt and pepper. Add the shrimp to the pan and top the dish with the crumbled feta. The iconic dinner scene in 'Beetlejuice'

inspired this crustacean creation. Warner Brothers/Courtesy Everett Collection