GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
SAFFRON ORZO
Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.
ROASTED SHRIMP AND ORZO
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
SAFFRON ORZO WITH SHRIMP
Steps:
- In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has "bloomed," about 5 minutes. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.
- In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.
CREAMY PARMESAN SHRIMP AND ORZO
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
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
SAUTéED SHRIMP WITH GARLIC AND SAFFRON
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 7
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, and cook until golden.
- Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP WITH SAFFRON ORZO
Make and share this Shrimp With Saffron Orzo recipe from Food.com.
Provided by nirfreak03
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On high heat, bring broth to a boil.
- Reduce to low and simmer and add saffron.
- Return to boil and add orzo. Cook until tender (about 10 minutes).
- Drain orzo and add 4 tablespoons oil, salt, pepper, juice of half a lemon and parsley. Mix and set aside.
- Toss shrimp with salt, pepper, and remaining lemon juice.
- Heat remaining oil in saucepan.
- Add shrimp and cook until thoroughly pink about 4 minutes total.
- Mix shrimp with orzo.
Nutrition Facts : Calories 533.8, Fat 19.3, SaturatedFat 2.9, Cholesterol 115.2, Sodium 1329.5, Carbohydrate 62, Fiber 3.5, Sugar 1.6, Protein 28.9
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