Shrimp And Orzo With Cherry Tomatoes And Parmesan Cheese Recipes

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SKILLET SHRIMP AND ORZO



Skillet Shrimp and Orzo image

This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 cups halved grape tomatoes (about 1 pound)
Coarse salt and ground pepper
3/4 pound orzo
3 1/4 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined
1 cup fresh basil leaves, torn

Steps:

  • Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
  • Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

Nutrition Facts : Calories 540 g, Fat 11 g, Fiber 5 g, Protein 39 g, SaturatedFat 2 g

SHRIMP ORZO WITH FETA



Shrimp Orzo with Feta image

Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups uncooked whole wheat orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 medium tomatoes, chopped
2 tablespoons lemon juice
1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges

SHRIMP AND ORZO WITH CHERRY TOMATOES AND PARMESAN CHEESE



Shrimp and Orzo With Cherry Tomatoes and Parmesan Cheese image

Make and share this Shrimp and Orzo With Cherry Tomatoes and Parmesan Cheese recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 cup uncooked orzo pasta (rice-shaped pasta)
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 lb medium shrimp, peeled and deveined
1 cup chopped onion
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 cups cherry tomatoes, halved
1/3 cup grated fresh parmesan cheese
1/3 cup chopped fresh basil

Steps:

  • Cook the pasta according to package directions.
  • While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat.
  • Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp.
  • Add shrimp to pan; cook 1 1/2 minutes on each side or until done.
  • Remove from pan.
  • Add remaining 1 tablespoon olive oil to pan.
  • Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently.
  • Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally.
  • Stir in pasta and shrimp; cook 1 minute or until thoroughly heated.
  • Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.

Nutrition Facts : Calories 731.9, Fat 22.3, SaturatedFat 5.3, Cholesterol 301.1, Sodium 2430.7, Carbohydrate 80.6, Fiber 6.1, Sugar 9.8, Protein 51

ORZO WITH CHERRY TOMATOES



Orzo with Cherry Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS



Juicy Tomatoes With Parmesan-Olive Bread Crumbs image

This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.

Provided by Christian Reynoso

Categories     easy, quick, weeknight, salads and dressings, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)
Salt and black pepper
5 ounces day-old country-style bread without crust
1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano
3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped
2 teaspoons finely grated orange or lemon zest (or a combination)
1 teaspoon fennel seeds or red-pepper flakes (or a combination)
2 garlic cloves
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

  • Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
  • Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
  • In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
  • Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
  • To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

KUNG PAO SHRIMP



Kung Pao Shrimp image

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.

Provided by Genevieve Ko

Categories     weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
Salt
2 tablespoons granulated sugar
3 tablespoons soy sauce
2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
1 red or orange bell pepper
5 garlic cloves
1/4 cup neutral oil, such as grapeseed
1/2 cup unsalted roasted peanuts
3/4 cup small dried red chiles (23 grams; see Tip)
3 large scallions, cut into 1/2-inch lengths

Steps:

  • Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
  • Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
  • Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
  • Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

CREAMY PARMESAN SHRIMP AND ORZO



Creamy Parmesan Shrimp and Orzo image

Simple, fast, and delicious, a creamy blend of parmesan, cream, orzo, shrimp and herbs. Thirty minutes start to finish on the stove top, or throw everything in the crockpot at the beginning of the day, it couldn't be easier. You can also substitute scallops or diced chicken for the shrimp, or leave out entirely for a creamy side dish.

Provided by LuAnn_Mason

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3 minced garlic cloves
1 cup orzo pasta
3 cups water
1/2 cup half-and-half (light cream)
1/2 cup fresh shredded parmesan cheese
1/2 lb shrimp, cooked, shelled and deveined
6 -8 leaves fresh basil, sliced fine

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.

Nutrition Facts : Calories 370.8, Fat 14.4, SaturatedFat 8.2, Cholesterol 156.9, Sodium 798.8, Carbohydrate 34.8, Fiber 1.4, Sugar 1.3, Protein 24.3

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