Shrimp Orzo Dish (Print Version)
# Ingredients:
→ Shrimp seasoning
01 -
450g small shrimp
02 -
1 tablespoon smoked paprika
03 -
½ teaspoon dried oregano
04 -
Salt and freshly ground pepper
05 -
5 garlic cloves, minced
06 -
2 tablespoons olive oil
→ Orzo risotto mix
07 -
3 to 4 tablespoons olive oil
08 -
2 small shallots, finely chopped
09 -
4 minced garlic cloves
10 -
450g orzo pasta
11 -
2 tablespoons fresh thyme leaves
12 -
1 small zucchini, shredded
13 -
750ml vegetable broth
14 -
Grated zest from one lemon plus its juice
15 -
Salt and black pepper to taste
16 -
120ml heavy cream
17 -
70g grated parmesan + extra for garnish
18 -
Fresh basil leaves for topping
# Instructions:
01 -
In a mixing bowl, toss together the shrimp, paprika, oregano, salt, and pepper until well coated.
02 -
Heat up 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the seasoned shrimp and garlic, cooking them for about 2 minutes per side. Move the shrimp to a plate and cover to keep them warm.
03 -
Wipe the skillet clean before reusing. Pour in 2 tablespoons of olive oil and cook the shallots and garlic until golden. Stir in the orzo along with the thyme. Let it lightly brown over medium-low heat, adding more oil if needed.
04 -
Add the shredded zucchini, then stir in one or two ladles of broth at a time. Sprinkle in the lemon zest and pour in the juice. Season with salt and pepper, then gradually keep adding the remaining broth. Bring to a simmer and cook for 8–10 minutes, stirring often, until the orzo has a firm but tender bite.
05 -
Mix in the cream and stir through the parmesan. Let it gently simmer until creamy and piping hot. Add a splash more water or broth, if it's too thick.
06 -
Spoon the risotto onto plates, top it with the garlic shrimp, extra parmesan, fresh basil leaves, and a drizzle of olive oil. Serve while it's still nice and hot.
# Notes:
01 -
You’ll need 16–20 medium-sized shrimp for this.
02 -
Orzo looks like rice but is actually pasta—perfect for a creamy risotto replacement.