ORZO RISOTTO WITH SHRIMP, PEAS & BACON
Rice-shaped orzo is cooked like risotto in this easy, one-pot pasta dish.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
- Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
- Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
Nutrition Facts : Calories 639, Fat 26 g, Carbohydrate 50 g, Protein 49 g, SaturatedFat 10 g, Sugar 9 g, Fiber 4 g, Sodium 1,868 mg, Cholesterol 322 mg
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.
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
SHRIMP-AND-HERB RISOTTO
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
- Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.
Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g
ORZO & SHRIMP RISOTTO
Found this on foodnetwork.com and it is courtesy of Michele Urvater. We make rice and shrimp every few weeks, so I decided that perhaps we should use orzo and voila! ;)
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the shallots in butter for 5 minutes or until tender.
- Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
- Add the steeped saffron in white wine and evaporate.
- Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
- Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
- Season to taste with salt and crushed red pepper; garnish with parsley and scallions.
Nutrition Facts : Calories 297.2, Fat 7.7, SaturatedFat 4.1, Cholesterol 125.8, Sodium 204.7, Carbohydrate 35.4, Fiber 1.6, Sugar 1.1, Protein 20
SHRIMP AND SPRING HERB ORZO "RISOTTO"
Steps:
- 1. Boil orzo in a 4 quart pot in salted water for 4 minutes. Drain in collander and cool under cold water and set aside. 2. Add shrimp shells to 3 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain and reserve broth. 3. In a 3 quart sauté pan on medium heat add olive oil and shallots cooking lightly until translucent, approximately two minutes. 4. Stir in orzo. 5. Increase heat to medium high. 6. Add white wine and reduce down for one minute. 7. Add half of shrimp broth and stir. 8. Add asparagus and continue stirring for two minutes. 9. Add in shrimp and continue to stir. 10. Add remaining shrimp broth and continue stirring until most of liquid is absorbed and orzo is tender. 11. Remove from heat and add in fresh herbs and lemon zest. 12. Melt in crumbled goat cheese. 13. Season to taste with salt and pepper. 14. Garnish with sprigs of tarragon and parsley, and serve.
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4/5 Total Time 30 mins
- Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.
- Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.
- Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.
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