Sunset Orzo With Spanish Shrimp Recipes
SUNSET ORZO WITH SPANISH SHRIMP RECIPE - (4.5/5)
Provided by tammy1365
Number Of Ingredients 15
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
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
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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- 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 EVOO, 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 EVOO, 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.
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