A Delightful Shrimp and Orzo. Here’s a healthy and simple meal you can cook for your family and friends!
- 3 tbs olive oil – divided
- 1 pint grape or petite tomatoes –halved
- 1 tsp fresh oregano – chopped
- ¾ lb orzo
- ¾ cup panko
- 3 tbs butter – or more as needed, melted
- 1 onion – chopped
- 3 garlic cloves – sliced
- 3 ½ cups chicken stock
- 1 lb gulf shrimp – wild caught
- 1/3 cup freshly grated cheese
- 2 tsp fresh lemon zest
- several lemons – cut into wedges
- several basil leaves – torn
- sea salt – to taste
- freshly ground black pepper
- Clean and devein shrimp. Preheat oven to 400.
- Heat some of the oil in a large skillet with a lid that you can also put into the oven. Heat the oil over a medium-high flame and when ready, add the onion and garlic and cook until the onions are soft. Stir frequently and do not burn the garlic.
- Add the tomatoes, oregano, good pinch of salt, freshly ground black pepper and cook until the tomatoes are soft. As they are cooking, press down on them a little to release some of their juice. Stir in the chicken stock and orzo, bring to a boil, and stir it to get it all combined.
- Cover with a tight-fitting lid and bake in the oven until the orzo is al dente and most of the liquid has evaporated. This will take about 15 – 18 minutes. Carefully check around 12 minutes and give a good stirring.
- When ready, remove from the oven and change the oven from bake to broil. Toss the shrimp with the remaining olive oil, a pinch of salt and a quick grinding of black pepper. Combine the panko, grated cheese, melted butter and lemon zest (add more butter if the mixture looks too dry) and sprinkle over the shrimp. Arrange the shrimp over the orzo in the pan and return the pan to the oven and broil, uncovered, just until the shrimp are a nice pink.
- Garnish with basil and serve with lemon wedges. On our table there will also be some crusty Italian bread!
NOTE: For Lent I will use fish stock.