Tasty Thursday: Shrimp Orzo Skillet
Pulled this one out of a tried and true cookbook: 29 Minutes to Dinner. If you ever have to go to a Pampered Chef party – buy this book. I like this recipe because it’s delicious and low in fat. As an added bonus, everyone at the table enjoyed it (yes, even the picky child).
Shrimp Orzo Skillet
With slight modifications by me.
- 16 oz medium shrimp (35-40 per pound)
- 1 TB canola oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar
- 1 cup orzo pasta
- 1 tsp minced garlic
- 1 cup clam juice (look in the juice aisle of the grocery)
- 2 cups chicken broth
- 1 TB lemon juice
- ! bunch of asparagus, cut into 1 inch pieces
- 1 TB butter
1. If you are using fresh shrimp, peel & devein them. Heat oil in a large skillet over medium-high heat until hot. As oil heats, mix together the salt, pepper & sugar – sprinkle over the shrimp and toss.
2. Put shrimp in a single layer over the bottom of your skillet and cook for 1 minute (should be slightly browned from the sugar caramelizing). Turn over and cook for another minute or until centers are opaque and shrimp are cooked through. Remove from skillet and set aside.
3. In same skillet, combine the orzo, garlic, clam juice & broth. Bring to a boil, cover and reduce heat to medium low. Cook for 10-15 minutes or until the orzo has absorbed the broth and is cooked.
4. As orzo cooks, chop your asparagus and blanch it: drop it into a pot of boiling water for 3 minutes then strain the asparagus and place in a bowl of ice water to stop the cooking process.
5. Once orzo is done, remove skillet from heat and stir in the lemon juice, butter (chop it into small pieces) and the asparagus. Arrange the shrimp on top, cover and let stand 5 minutes before serving
There you have it! A one-pot meal with healthy, low fat food inside. My daughter also added a dash of parmesan cheese on top of her serving – delicious!