Best Shrimp Orzo Recipe

30 Minute Shrimp Orzo with Feta and Vegetables

WEBApr 24, 2024 · Add the shrimp along with the spinach, chard or kale and cook until done (to use cooked shrimp add it after the spinach has …

1. Cook orzo to al dente according to package directions.
2. Meanwhile heat the oil in a large skillet over medium-high heat, add the carrots and onions and saute for 3-5 minutes. Add the garlic and and any other optional vegetables; cook for another couple of minutes or until the vegetables are crisp-tender.
3. Add the shrimp along with the spinach, chard or kale and cook until done (you can use cooked shrimp - just add it after the spinach has wilted).
4. Stir in the lemon zest and juice, salt, pepper, and olives along with the drained orzo.

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Mediterranean Shrimp and Orzo Recipe Spices in My …

WEBMar 22, 2021 · Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the butter and olive oil. Once butter has melted …

Rating: 5/5(2)
1. Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the butter and olive oil. Once butter has melted and skillet is hot, add the shrimp. Season with salt and pepper. Sauté for 2-3 minutes, or until shrimp is opague and cooked through. Add the lemon zest and stir to combine. Season with additional salt and pepper if needed. Remove shrimp from pan and set aside in a bowl.
2. Using the same skillet over medium heat, add the butter and olive oil. Add the onion/shallot, garlic, oregano, and crushed red pepper. Sauté for 2-3 minutes, stirring frequently to ensure the garlic doesn't burn. Add the orzo and salt, stir to combine, and let toast, stirring frequently, for 2 minutes. Add the white wine and increase to medium-high heat. Let the wine reduce for 1-2 minutes.
3. Once wine has reduced, add the chicken stock and raise heat to high. Once boiling, reduce heat to medium and continue to cook the orzo, stirring frequently, to ensure that the orzo doesn't stick to the bottom of the pan, until all liquid is absorbed, and orzo is al dente, about 12-15 minutes. If it seems like it needs more liquid and pasta isn't quite cooked through, add an extra 1/2 cup of stock or water, until orzo is cooked to your liking.
4. Once orzo is cooked, let cool for a few minutes, then stir in lemon juice. Add the grape tomatoes and olives and stir to combine. Season to taste with salt and pepper. Stir in the chopped herbs. Add the shrimp back into the pan, and top with the feta. Finish with zest of 1/2 a lemon. Serve with extra chopped herbs and lemon wedges.

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Peppery BarbecueGlazed Shrimp with Vegetables

WEBApr 18, 2024 · Add tomatoes; cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt; toss to combine. In …

1. Place shrimp in a medium bowl. Combine paprika, garlic powder, oregano, pepper and cayenne in a small bowl. Sprinkle the spice mixture over the shrimp; toss to coat and set aside.
2. Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain. Return to the hot pot; cover and keep warm.
3. Meanwhile, slice scallions, separating white and green parts. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the scallion whites, zucchini, bell pepper and celery; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add tomatoes; cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt; toss to combine.
4. In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp; cook, turning once, until opaque, 4 to 6 minutes. Drizzle with barbecue sauce. Cook and stir until the shrimp are coated, about 1 minute.

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