Shrimp and Orzo Primavera

 

 

This a fantastic one pan meal to make for your family and/or friends.  I made it the other night for dinner and the family raved about it - even the one who doesn't like shrimp all that much.  Shrimp is served with orzo pasta, zucchini, green peas (I used edamame), Pecorino Romano cheese and spices.  Lemon zest is added which gives the dish a refreshing flavor.  

Shrimp and Orzo Primavera

From Cook's Country Magazine

Ingredients:

1 pound extra-large shrimp (about 21-25 per pound) peeled, deveined, and tails removed

1 1/4 teaspoons table salt, divided

3/4 teaspoon pepper, divided

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 shallot, minced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 1/2 cups water

1 1/4 cups orzo

1 zucchini (8 ounces), quartered lengthwise and sliced crosswise 1/4 inch thick

1 cup frozen peas, thawed

1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh basil

Directions:

1. Pat shrimp dry with paper towels.  Combine shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.  Heat 1 tablespoon oil in  a 12-inch nonstick skillet over medium-high heat until shimmering.  Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes.   Transfer shrimp to clean bowl; set aside.

2. Heat remaining 2 tablespoon oil in now-empty skillet over medium-high heat until shimmering.  Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute. 

3.  Stir in water, orzo, zucchini, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper.  Bring to boil.  Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.

4. Off heat, stir in peas, Pecorino, and lemon zest until well combined.  Arrange shrimp in circular pattern on top of orzo mixture.  Lightly push shrimp down to nestle into orzo.  Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute.  Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.

5. Sprinkle with basil and drizzle with extra oil.  Serve, passing extra Pecorino separately.

Serves 4

Lemon Chicken Orzo Soup

The other day I had this soup at Panera and it was fantastic.  A nice summery soup with a splash of citrus flavor.  I couldn't wait to try to make it at home.  About a week later I made some for the family.  I had some chicken left over and this soup would be the perfect way to use the leftovers.

This soup is very easy to make.  I made a major change to the original soup I had at Panera.  No spinach in the soup.    That is a big turn off for the kids in my family.

This soup is like your basic chicken noodle only you use orzo pasta and lemon juice.  Everything is put in a stock pot except the lemon juice and cooked for 30 minutes or until the veggies and orzo are done. When the soup is ready you pour in the lemon juice and serve.  I garnished the soup with a lemon wheel.

The recipe was just as good or better than the soup I had at Panera.  Light, flavorful, and delicious:)


Lemon Chicken Orzo Soup


Ingredients:
8 cups chicken broth
2 cups cooked chicken cut into bite-sized pieces
1 medium carrot, peeled and sliced
1 medium celery stalk, sliced
1/4 cup finely chopped onion
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dry oregano
1 tablespoon chopped fresh basil
1 cup orzo pasta
Juice of fresh lemon (about 1/4 cup)
Salt to taste

Directions:
1. Place all of the ingredients except the lemon juice and salt in a stock pot.  Cover and bring to a boil.
2. Reduce heat to low and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked.
3. Stir in lemon juice.  Taste and add salt if needed.
4. Ladle soup into bowls and garnish with a lemon wheel.

Makes 6 servings