Shrimp and Spring Vegetable Orzo
I came up with the recipe the other day. It's based on the Oven Baked Shrimp Risotto recipe on the Knorr website, but I changed a lot in regards to ingredients, prep and presentation. No pictures (sorry, I tried, but they were really blurry and murky) but the recipe is below (under cut)
Shrimp and Spring Vegetable Orzo (serves 6-8)
1/2 cup finely chopped shallots or onions, about 1 shallot
1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. freshly ground black pepper
1/2 tsp. ground seat salt
1 clove garlic, smashed and minced
1 tsp. dried parsley
1/2 tsp. dry oregano
1 pound dry orzo pasta
8 oz dry white wine or chicken broth
2 20 oz cans low-sodium chicken broth
1 package Knorr® Spring Vegetable recipe mix
1/2 cup grated Parmesan cheese (optional)
1 lb. uncooked large shrimp, peeled and deveined
1 cup frozen baby green peas, thawed
Combine white wine, chicken broth, shallots, herbs, garlic, salt, pepper and Knorr recipe mix in a stockpot. Steam shrimp over liquid until *just* turning pink. Remove from heat and allow to drain over a bowl, retaining juices. Combine juices back into broth/wine mixture.
Add water to stockpot to 8-10 cups (enough to cook orzo with little to no liquid left over). Set to boil, add orzo and cook according to directions and desired texture. Before serving, add peas and shrimp, stirring to combine. Let sit 5-10 minutes to allow orzo to heat remaining ingredients.
Serve, garnishing with parmesan if desired.
It was (and is!) delicious. It reheats very well and travels for lunches. Even my kids (one of whom refuses to eat anything with "visible" onions) loved it. They tried to pick out all the shrimp and eat them!
Shrimp and Spring Vegetable Orzo (serves 6-8)
1/2 cup finely chopped shallots or onions, about 1 shallot
1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. freshly ground black pepper
1/2 tsp. ground seat salt
1 clove garlic, smashed and minced
1 tsp. dried parsley
1/2 tsp. dry oregano
1 pound dry orzo pasta
8 oz dry white wine or chicken broth
2 20 oz cans low-sodium chicken broth
1 package Knorr® Spring Vegetable recipe mix
1/2 cup grated Parmesan cheese (optional)
1 lb. uncooked large shrimp, peeled and deveined
1 cup frozen baby green peas, thawed
Combine white wine, chicken broth, shallots, herbs, garlic, salt, pepper and Knorr recipe mix in a stockpot. Steam shrimp over liquid until *just* turning pink. Remove from heat and allow to drain over a bowl, retaining juices. Combine juices back into broth/wine mixture.
Add water to stockpot to 8-10 cups (enough to cook orzo with little to no liquid left over). Set to boil, add orzo and cook according to directions and desired texture. Before serving, add peas and shrimp, stirring to combine. Let sit 5-10 minutes to allow orzo to heat remaining ingredients.
Serve, garnishing with parmesan if desired.
It was (and is!) delicious. It reheats very well and travels for lunches. Even my kids (one of whom refuses to eat anything with "visible" onions) loved it. They tried to pick out all the shrimp and eat them!