Monday’s Recipe

| July 27, 2020

Lemon Orzo Shrimp

Another one pot dish that’s good and easy to make, and a snap to clean up.

You’ll Need:

-1 pound medium shrimp, peeled and deveined
-Kosher salt and freshly ground black pepper, to taste
-1 tablespoon olive oil
-3 cloves garlic, minced
-1 onion, diced
-1/2 teaspoon dried oregano
-8 ounces orzo pasta
-2 cups chicken broth
-1 (14.5-ounce) can diced tomatoes, drained
-1/2 cup frozen peas
-Juice of 1 lemon
-1/4 cup grated Parmesan cheese

You’ll Do:

1) Preheat oven to 400 degrees F.
2) Season shrimp with salt and pepper, to taste; set aside.
3) 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.
4) 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.
5) Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
6) Serve immediately with crusty bread and refreshing beverage.

Enjoy!

Category: Cooking

Comments (10)

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  1. Slow Joe says:

    Not kosher…

  2. Ex-PH2 says:

    How come you aren’t running a roadside stand with this stuff?

    Oh, never mind. Family secrets, etc., never give away the real reason. And your mom couldn’t pry you loose from the stove if her life depended on it. 😉

  3. Green Thumb says:

    Looks good!

  4. 5th/77th FA says:

    Well that was worth the wait. Shrimps with anything is always good. ‘Specially cheese grits! Had to Google Foo the Orzo Pastas again, not something we see a lot of down here. Think you’ve thrown that type out here before. Have to dig around for it, K Roger hasn’t had it, that I’ve seen. May have to check that great big one that’s to the west of me v, the not so great big one to the north. This one will be a good change up from the creamy pasta shrimp dishes.

    Pro tip for those that are paying attention; Oven proof skillet = cast iron! Every! Damn! Time!

    Tanks Matey! Sending this one to the Baby Girl. Orzo Pasta would be readily available in her AO, along with multitudes of shrimps.

    • AW1Ed says:

      Any shaped pasta can be used, Gun Bunny. Orzo or “barley shaped” is just the one named for the dish. If orzo isn’t available use anything small and you’ll be fine.

  5. JTB says:

    Hells to the Yes..Thank You….!!!

  6. gitarcarver says:

    (Sorry for missing this post yesterday….bit of an ongoing family emergency…)

    But, for those who like to cook under pressure…

    Pressure Cooker Lemon Butter Shrimp & Orzo

    Prep Time5 mins
    Cook Time12 mins
    Total Time17 mins

    Ingredients

    1/4 c. butter
    1 medium onion diced
    2 tsp. diced garlic
    1 c. dry orzo pasta
    3/4 c. chicken stock
    8-10 oz. bag frozen asparagus or broccoli
    1 lb. raw frozen 16-20 jumbo shrimp
    juice of one lemon
    1/4 c. fresh parsley chopped

    Instructions

    Turn your 5 or 6 quart electric pressure cooker to saute and add the butter. Heat until melted and add the onion and garlic. Saute for 2-3 minutes until translucent.
    Add the orzo and stir in with the butter and onion. Top with the frozen vegetables, frozen shrimp and chicken stock.
    Cook on high pressure for 3 minutes. When the cooking time is done, turn the valve to vent and quick release the pressure.
    The shrimp can be served with the shells on or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice along with the lemon juice and parsley and serve.

    • AW1Ed says:

      Wondered where you got off to- hope all is well on the home front.
      AW1

      • gitarcarver says:

        Saw where you had a bit of a medical emergency yourself.

        Hope you are back to full health and strength.

        GC

        PS – as a side note, a bunch of BBQ chicken thighs got cooked yesterday in ye ol’ Instant Pot. We like to make more than we eat that day because they are great and easy as leftovers.

        Drool…drool…