Ingredients
-
-
1/2
-
2
-
1
-
3
-
1/3
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Sunset Orzo With Spanish Shrimp, I love orzo pasta. This recipe is from Rachael Ray., This is a great recipe and one I plan to make again soon! Living here on the Gulf Coast, we have fresh shrimp readily available and I love mixing them with the flavors of the chorizo and smoky paprika. This dish resembles a paella, but I really like the orzo better than rice. Thanks for a great recipe. Made for the Best of 2012 tag.
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil, Salt It, Add the Orzo and Cook Until Just Al Dente. Drain and Cover. |
|
2
Done
|
While the Pasta Is Working, in a Small Saucepan, Steep the Saffron in the Chicken Broth Over Low Heat. |
|
3
Done
|
in a Medium Skillet, Heat 1 Tablespoon of Olive Oil, 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
Done
|
in Another Medium Skillet, Heat the Remaining 2 Tablespoons Olive Oil, 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
Done
|
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. |
