Orzo Paella
Serving size: 4
Calories per serving: 1,068
3/4 pound large frozen shrimp, cleaned, shelled, and thawed, tails on
juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon olive oil
3 1/2 cups chicken broth
2 cups water
1/4 teaspoon turmeric
1 pound orzo pasta
1/2 cup frozen green peas
1/2 small onion, finely chopped
1/4 cup roasted red pepper, cut into thin strips
1/4 cup flat-leaf parsley, chopped
Directions:
1. Preheat the oven to 425 degrees. Place first 4 ingredients and 1 tablespoon olive oil in a large zip-top bag.
2. In a medium pot, bring chicken broth and 2 cups water to a boil. Add turmeric and orzo; boil for 6 minutes. Drain, reserving 3/4 cup of cooking liquid. Place frozen peas in the broth and let sit.
3. Heat remaining 1 teaspoon olive oil in a large ovenproof saute pan. Add onion and cook until translucent. Add shrimp and cook for 3 minutes; flip halfway through. . Add drained orzo to pan. Pour peas and reserved liquid over orzo and stir. Lay red pepper strips on top. Bake for 10 minutes. Top with parsley and serve.
2. In a medium pot, bring chicken broth and 2 cups water to a boil. Add turmeric and orzo; boil for 6 minutes. Drain, reserving 3/4 cup of cooking liquid. Place frozen peas in the broth and let sit.
3. Heat remaining 1 teaspoon olive oil in a large ovenproof saute pan. Add onion and cook until translucent. Add shrimp and cook for 3 minutes; flip halfway through. . Add drained orzo to pan. Pour peas and reserved liquid over orzo and stir. Lay red pepper strips on top. Bake for 10 minutes. Top with parsley and serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
