ORZO RISOTTO WITH SHRIMP, PEAS & BACON
Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
- Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
- Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
Nutrition Facts : Calories 639, Fat 26 g, Carbohydrate 50 g, Protein 49 g, SaturatedFat 10 g, Sugar 9 g, Fiber 4 g, Sodium 1,868 mg, Cholesterol 322 mg
ROASTED SHRIMP AND ORZO
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
SHRIMP ORZO RISOTTO RECIPE
Shrimp Orzo Risotto is the perfect dish for your family. Perfect for company as well.
Provided by Lisa Grant
Categories Dinners
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the shrimp and cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. Melt the 2 tablespoons of butter on medium heat. Sauté the red peppers until wilted. Add corn and garlic to the pan. Stir well and cook for a few minutes. Add the rice and orzo to the pan. Add the wine and cook until absorbed. Bring heat to low. Stir in 1/2 a ladle of broth at a time until all is used up and rice is creamy but tender. Add more if necessary and stir rice and pasta every few minutes . The risotto will cook for about 25 minutes. Add the cooked shrimp to the pan the last five minutes of cooking. Stir well and mix in the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.
Nutrition Facts : Calories 381 calories, Fat 14 g, Carbohydrate 25 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, Sodium 665 mg, Sugar 2 g
BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO
Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.
Provided by Juenessa
Categories Healthy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
- Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
- Drain and pour into a large bowl.
- Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
- Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
- Toss to combine and spread out in a single layer.
- Roast for 5 to 6 minutes, until the shrimp are cooked through.
- Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
- Toss well.
- Add the feta and stir carefully.
- Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
- If refrigerated, taste again for seasonings and bring back to room temperature before serving.
- **Cook time does not include setting aside for 1 hour to allow flavors to blend.
Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1
SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO
A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy!
Provided by Nif_H
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook orzo according to package directions and set aside.
- In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
- Add stock and bring to a boil.
- Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
- Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
- Sprinkle parmesan cheese over risotto and top with scallops or shrimp.
Nutrition Facts : Calories 632.9, Fat 27.9, SaturatedFat 11.1, Cholesterol 75.8, Sodium 808.8, Carbohydrate 65.8, Fiber 3.5, Sugar 7, Protein 29.3
ORZO & SHRIMP RISOTTO
Found this on foodnetwork.com and it is courtesy of Michele Urvater. We make rice and shrimp every few weeks, so I decided that perhaps we should use orzo and voila! ;)
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the shallots in butter for 5 minutes or until tender.
- Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
- Add the steeped saffron in white wine and evaporate.
- Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
- Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
- Season to taste with salt and crushed red pepper; garnish with parsley and scallions.
Nutrition Facts : Calories 297.2, Fat 7.7, SaturatedFat 4.1, Cholesterol 125.8, Sodium 204.7, Carbohydrate 35.4, Fiber 1.6, Sugar 1.1, Protein 20
ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
ONE-POT SHRIMP SCAMPI ORZO
A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.
Provided by Bren
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
- Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
- Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
- Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g
SHRIMP AND CHORIZO RISOTTO
Make and share this Shrimp and Chorizo Risotto recipe from Food.com.
Provided by Gr8ful Dad
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
- 2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
- 3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
- 4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.
Nutrition Facts : Calories 877.8, Fat 27.8, SaturatedFat 10.5, Cholesterol 270.2, Sodium 1731.1, Carbohydrate 97, Fiber 3.6, Sugar 7, Protein 47.6
ORZO RISOTTO
Make and share this Orzo Risotto recipe from Food.com.
Provided by kimbearly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cook orzo in large pot of boiling,salted water according to package directions.
- drain and rinse under cold water.
- transfer orzo into large saucepan and add broth and garlic.
- simmer and stir till stock is absorbed.
- stir in cheeses,and butter.
- season with salt and pepper to taste.
- serve immediatly.
Nutrition Facts : Calories 349.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 13.4, Sodium 334.6, Carbohydrate 57.7, Fiber 2.5, Sugar 1.6, Protein 13.3
ONE-POT SEAFOOD ORZO RISOTTO
Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 17
Steps:
- Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
- Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
- Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.
ORZO RISOTTO WITH BUTTERY SHRIMP
Looks much more difficult than it really is. Very elegant and easy to make,and such wonderful flavor! Flexible recipe, you can substitute chicken, scallops, crab, or even tofu.
Provided by jenlyn33922
Categories One Dish Meal
Time 30m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large saucepan of salted water to a boil and cook the asparagus until tender. Remove with a slotted spoon and set aside.When slightly cooled cut into 1 inch lengths.
- Add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
- Melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
- Add the shrimp, season with salt and pepper to taste, and cook until pink and curled. (about 1 minute per side) Remove the shrimp with a slotted spoon and add to the asparagus. Reserve the skillet with the butter in it.
- Drain the orzo, saving 1/4 cup of the water. Return it to the saucepan and add the browned butter from the skillet.
- Set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
- Pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
- stir in the asparagus and shrimp and heat through. Remove from heat, stir in the parsley and 1/2 cup of the parmesan. Season with salt and pepper to taste.
- Serve with additional parmesan sprinkled over the top.
Nutrition Facts : Calories 631, Fat 24.2, SaturatedFat 9.1, Cholesterol 108.4, Sodium 731, Carbohydrate 67.2, Fiber 7.2, Sugar 4.7, Protein 37.8
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
SHRIMP SCAMPI WITH ORZO
The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.
Provided by Ali Slagle
Categories dinner, quick, one pot, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
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