Sunset Orzo With Spanish Shrimp Recipes

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



Sunset Orzo with Spanish Shrimp Recipe - (4.5/5) image

Provided by tammy1365

Number Of Ingredients 15

1 tablespoon salt
1/2 pound orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 tablespoons extra-virgin olive oil
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
1/3 cup green peas
1 pound medium shelled and deveined shrimp
1/4 cup chopped flat-leaf parsley
1 teaspoon sweet paprika
Juice of 1/2 lemon

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



Sunset Orzo With Spanish Shrimp image

Make and share this Sunset Orzo With Spanish Shrimp recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

salt
1/2 lb orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 tablespoons extra virgin olive oil
1/3 lb spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
1/3 cup green peas
1 lb medium shrimp, shelled and deveined
1/4 cup flat leaf parsley, chopped
1 teaspoon sweet paprika
1/2 lemon, juice of

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.

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