Sunset Orzo With Spanish Shrimp Recipe 455 Food

SHRIMP WITH ORZO

Steps:

• Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
• Let the oil get heated in a large nonstick skillet over medium heat.
• Add in the onion and garlic; stir/saute for 3 minutes.
• Add in the wine; cook 1 minute.
• Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
• Add in shrimp; cook 2 minutes.
• Stir in the cooked orzo; adjust seasoning to taste.
• Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
• Sprinkle feta cheese and remaining parsley evenly over the top.
• Bake in a 450 degree oven for 10 minutes.

SUNSET ORZO WITH SPANISH SHRIMP RECIPE - (4.5/5)

Steps:

• Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas. In another medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp

SUNSET ORZO WITH SPANISH SHRIMP

Steps:

• Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
• While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
• In a medium skillet, heat 1 tablespoon of olive oil, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
• In another medium skillet, heat the remaining 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
• Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.

SPANISH SHRIMP

Steps:

• Preheat the grill over high heat.
• In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
• Add the shrimp and stir to coat the shrimp thoroughly.
• Cover and refrigerate for about 30 minutes.
• Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
• (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
• Squeeze lemon juice over the top of the shrimp and serve.

ONE-POT CHERMOULA SHRIMP AND ORZO

Steps:

• Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
• Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
• Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
• Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
• Serve immediately, topped with the grated lemon zest.

ORZO PRIMAVERA

Steps:

• Heat a medium skillet over medium high heat and add oil.
• Add garlic, shallots, zucchini and carrots and saute for five minutes.
• Add chicken broth and bring to a boil.
• Add orzo and bring to a boil, cover and reduce heat to medium.
• Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
• Uncover and stir in cheese, parsley and peas.
• Season with salt and pepper to taste.

CREAMY PARMESAN SHRIMP AND ORZO

Steps:

• Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.