One Pot Chermoula Shrimp And Orzo Recipes

ONE POT GARLIC BUTTER SHRIMP AND ORZO

Steps:

• In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
• Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
• Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
• Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
• Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

ONE POT LEMON ORZO SHRIMP

Steps:

• Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 12-14 minutes. Serve immediately.

ONE-POT CHERMOULA SHRIMP AND ORZO

Steps:

• Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
• Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
• Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
• Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
• Serve immediately, topped with the grated lemon zest.

SHRIMP SCAMPI WITH ORZO

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA

Steps:

• In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
• In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
• Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
• Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.