This weeks second dish of the week is Sunset Orzo with Spanish Shrimp. It is from the April issue of my Everyday with Racheal Ray magazine. If you like shrimp and you want to try something with a little spanish flare then make this dish!
Ingrediants:
Salt
½ lb orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 tablespoons extra-virgin olive oil (EVOO)
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
1/3 cup green peas
1 lb medium shelled and deveined shrimp
¼ cup chopped flat-leaf parsley
1 teaspoon sweet paprika
Juice of ½ lemon
Directions:
1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3. In a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
4. In another medium skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.
The Verdict:
I LOVED this dish, but I am a HUGE fan of chorizo! I also LOVE shrimp and the flavors work very well together. The Doc gave this a 3.5, he liked, but didn't LOVE it, and he would certainly eat it again! He is not a fan of chorizo, plus he still sometimes breaks out into hives when he eats shrimp, so I try not to make it very often.
I actually cooked the shrimp with just the paprika (because I forgot the lemon) and then just mixed the shrimp in with the orzo at the end instead of serving it over the orzo.
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