Tag Archives: orzo

Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

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For a quick, creamy pasta dish that delivers the same comfort and satisfaction as risotto, start by toasting orzo in butter with shallots and garlic and then douse the lot with wine, which is quickly absorbed by the pasta, infusing it with flavor.

To make the dish pescatarian, we swapped out a combination of shellfish stock and vegetable broth for the chicken stock. We also included lemon zest into the orzo for a brighter note.

Vigorously simmering the orzo in diluted broth hydrates it while adding subtle depth. Stirring the pasta occasionally releases its starches, creating a velvety texture. The process is so hands-off, you are able to simultaneously prepare a quick topping. The shrimp is quickly seared and then tossed with a potent garlic-butter scented with a slightly spicy red pepper.

A small amount of tomato paste adds savory notes and helps the sauce coat the shrimp. A shower of chopped mint provides a fresh finish.

NOTE: If pul biber and Aleppo pepper are unavailable, substitute 2 teaspoons paprika and ⅛ teaspoon cayenne pepper. 

*Many recipe reviewers, including ourselves, found the finished orzo to be too soupy. Instead of starting with 3 cups of water as noted in the list of ingredients, use 1 or 1 1⁄2 cups at first, adding more as need to get the al dente consistency. When plating, we used a slotted spoon to separate the the orzo from some of the liquid.

FYI: If you’re reluctant to uncork a bottle of white wine only to use a small amount for any recipe, dry vermouth is a convenient, inexpensive alternative. It’s fortified with high-proof alcohol that inhibits the growth of vinegar-producing microbes that can spoil wine, so an open bottle will last for a few months in the refrigerator.

Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. unsalted butter, divided
  • 1 large shallot, minced
  • 1½ tsp. table salt, divided
  • 1 tsp. plus 1 Tbsp. minced garlic, divided
  • ¼ tsp. saffron threads, crumbled
  • 1½ cups orzo
  • ½ cup dry white wine or vermouth
  • 3 cups water* (see head note)
  • 2 cups chicken broth, or shellfish stock, preferably homemade
  • 1 Tbsp. pul biber or ground dried Aleppo pepper
  • 1 Tbsp. tomato paste
  • 1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
  • 1 tsp. vegetable oil
  • 3 Tbsp. chopped fresh mint
  • Lemon wedges
  • Zest of half a lemon

Directions

  1. Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
  2. Add 1 teaspoon minced garlic and ¼ teaspoon saffron threads, crumbled, and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds. 
  3. Stir in water (see head note) and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Stir in lemon zest. Season with salt to taste. 
  4. Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 1 tablespoon pul biber and remaining 1 tablespoon minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel. 
  5. Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels. Combine shrimp, 1 teaspoon vegetable oil, and remaining ¼ teaspoon salt in now-empy skillet and toss to coat. Spread into even layer. Cook over high heat until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated. 
  6. Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with 3 tablespoons chopped mint; and serve, passing lemon wedges separately.

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Recipe by Andrea Geary for Cook’s Illustrated

Lemon-Tarragon Shrimp Scampi with Orzo

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For a delicious and simple one-dish dinner, this lemony shrimp scampi is served over a bed of tarragon-and-parsley-flecked orzo. Lightly toast the orzo before simmering to impart a faint nutty flavor and toasty aroma.

The orzo will continue to absorb some liquid after you add the shrimp and re-cover, so don’t worry if it still looks a little soupy when you take it off the heat — you don’t want the skillet to be completely dry.

Fresh tarragon brings an anise-like pop of flavor to the classic garlicky white wine sauce in this version of shrimp scampi. Serve the shrimp over creamy, herb-flecked orzo, or crusty bread if you are short on time. The Hubs suggested if you dislike tarragon, use cilantro instead and swap out the lemon juice and zest with lime for a Mexican riff.

F&W suggests you might pair this one-skillet dish with with a fresh, crunchy side, such as Celery and Apple Salad or Wedge Salad with Candied Bacon.

*Since we had homemade shellfish stock on hand, we used it instead of chicken stock. This makes the dish pescatarian.

Lemon-Tarragon Shrimp Scampi with Orzo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup unsalted butter
  • 2 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp. crushed red pepper
  • 1/2 cup (4 oz.) dry white wine  
  • 1 tsp. kosher salt
  • 1 tsp. grated lemon zest plus 1/4 cup fresh lemon juice (about 2 medium lemons),
  • divided
  • 1 lb. jumbo (16/20) peeled and deveined raw shrimp, tail-on
  • 8 oz. orzo (about 1 1/3 cups)
  • 2 cups chicken stock*
  • 1 cup water
  • 1/4 cup finely chopped fresh parsley
  • 1 Tbsp. chopped fresh tarragon, divided, plus more for garnish

Directions

  1. Heat butter and 1 tablespoon oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and lemon zest; cook, stirring occasionally, until wine is slightly reduced, about 3 minutes.
  2. Add shrimp in a single layer to sauce in skillet; cook until shrimp are opaque and just cooked through, 1 to 2 minutes, flipping once halfway through cook time. Transfer shrimp mixture to a medium bowl, and tent with aluminum foil to keep warm; set aside. Wipe skillet clean.
  3. Heat remaining 1 tablespoon oil in skillet over medium. Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high. Reduce heat to medium-low; simmer, uncovered and undisturbed, until orzo is al dente and liquid is mostly absorbed, about 12 minutes. Remove from heat, and add parsley, 2 tablespoons lemon juice, and 1 teaspoon tarragon. Stir orzo mixture using a fork until evenly combined.
  4. Stir remaining 2 tablespoons lemon juice and remaining 2 teaspoons tarragon into reserved shrimp mixture. Spoon shrimp mixture over orzo; cover and let stand, allowing residual heat from the orzo to warm the shrimp through, 4 to 5 minutes. Uncover and garnish with additional chopped tarragon; serve immediately.

http://www.lynnandruss.com

Recipe by Paige Grandjean for Food & Wine

Shrimp Scampi with Orzo

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With over 16,600 5-star reviewer ratings, this recipe sounded like a win-win, and it was! According to NYTimes Cooking, the universal appeal of shrimp scampi they say, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo.

It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Whichever liquid you choose, make sure it is boiling. We had homemade seafood stock on hand so we opted for that which makes a huge difference in amping up the depth of flavor. (Clam broth would also be a great choice.) In lieu of parsley, which we were fresh out of, we included chopped fresh basil.

Both the orzo and the shrimp had to be cooked a few minutes longer than suggested. But once the dish rested for a couple of minutes off the heat at the end, everything came together perfectly.

Shrimp Scampi with Orzo

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon zest, plus 1 tablespoon juice (from 1 lemon)
  • ½ tsp. red-pepper flakes
  • Kosher salt and black pepper
  • 4 garlic cloves, minced
  • 2 Tbsp. unsalted butter
  • 1 cup orzo
  • ⅓ cup dry white wine
  • 2 cups boiling water, seafood stock, clam broth or chicken stock
  • 3 Tbsp. finely chopped parsley, or parsely

Directions

  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining 2 tablespoons olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in boiling liquid, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

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Recipe by Ali Slagle for NYTimes Cooking

Orzotto: Two-Cheese Orzo with Cauliflower

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A very flavorful side dish that’s not only visually enticing, this Two-Cheese Orzo with Cauliflower tastes fantastic too!

This “orzotto” has a creaminess similar to classic risotto thanks to the starchiness of the orzo pasta, but it’s easier and faster to prepare. A combination of melty cheddar cheese and nutty Parmesan lends richness, while cauliflower brings subtly sweet notes and makes the “orzotto” more substantial.

Chicken broth can be used in place of the vegetable broth (but then it’s no longer vegetarian). Herbs other than parsley work nicely, too—chives or dill are particularly good. This is a terrific side to a simple roasted chicken, or served as a side to steak, or as in our case, lamb loin chops; and it’s also hearty enough to be a meat-free main.

Don’t be shy about stirring after adding the broth. Frequent and brisk stirring helps create an especially creamy consistency. Be sure to also scrape along the bottom of the pot to ensure the mixture isn’t sticking to the bottom.

Ingredients

Two-Cheese Orzo with Cauliflower

  • Servings: 4-6
  • Difficulty: easy
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  • 2 Tbsp. extra-virgin olive oil
  • 1 medium shallot, minced
  • 2 medium garlic cloves, thinly sliced
  • Kosher salt and ground black pepper
  • 1 2-lb. head cauliflower, trimmed and cut into ½-inch pieces
  • 8 oz. (1¼ cups) orzo
  • 3 3/4 cups low-sodium vegetable broth, divided, plus more if needed
  • 2 oz. sharp cheddar cheese, shredded (1 cup)
  • 2 tsp. grated lemon zest, plus 2 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve
  • 1/2 cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

  1. In a large Dutch oven over medium, heat the oil until shimmering. Add the shallot, garlic and ½ teaspoon salt; cook, stirring, until starting to brown, about 1 minute.
  2. Add the cauliflower and cook, stirring, until lightly browned in spots, 4 to 5 minutes.
  3. Add the orzo and cook, stirring, until beginning to brown, about 2 minutes.
  4. Stir in 2 cups of the broth and ½ teaspoon pepper; bring to a simmer over medium-high. Cook, uncovered and stirring, until the liquid is absorbed, about 5 minutes.
  5. Add 1½ cups of the remaining broth and simmer, stirring, until the liquid is again absorbed, the orzo is al dente and the cauliflower is tender-crisp, about 5 minutes.
  6. Stir in the remaining ¼ cup broth. Add the cheddar; stir until melted. Remove the pot from the heat. If the “orzotto” is dry and thick, stir in additional broth a few tablespoons at a time to reach the desired consistency.
  7. Stir in the lemon zest and juice, Parmesan and half of the parsley. Taste and season with salt and pepper. Serve sprinkled with the remaining parsley and additional Parmesan.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Shrimp with Ouzo, Orange and Oregano Over Orzo

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Here’s a lovely, bright, citrusy shrimp dinner that can be on your weeknight table in under an hour. This recipe borrows an ouzo-orange combination to make a delicious sauce for plump, briny-sweet shrimp, and finishes the dish with a little butter to round out the flavors.

If you don’t have ouzo, substitute ½ teaspoon aniseed, lightly crushed, stirred into ⅓ cup vodka. Serve the shrimp with orzo.

Warning: Don’t add the ouzo while the skillet is on the burner (if cooking with gas), as the alcohol may ignite. Either turn off the burner or slide the pan off the stovetop before pouring in the ouzo.

Shrimp with Ouzo, Orange and Oregano Over Orzo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
  • Kosher salt and ground black pepper
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, halved and thinly sliced
  • 1 pint grape tomatoes, halved
  • ½ yellow, orange or red bell pepper, stemmed, seeded and chopped
  • ⅓ cup ouzo
  • 1 tsp. grated orange zest, plus ⅔ cup orange juice
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 3 Tbsp. fresh oregano, chopped

Directions

  1. Season the shrimp with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add half the shrimp in an even layer and cook until well browned on the bottoms, about 3 minutes, then transfer to a large plate. Repeat, using 2 tablespoons of the remaining oil and the remaining shrimp.
  2. In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, tomatoes and bell pepper, then cook, stirring occasionally, until the shallots and tomatoes soften, 4 to 5 minutes.
  3. Remove the pan from the heat and add the ouzo. Return to medium-high and cook, scraping up any browned bits, until the liquid is reduced and syrupy, 1 to 2 minutes.
  4. Add the orange juice, bring to a simmer and cook, stirring, until once again reduced and syrupy, 4 to 5 minutes.
  5. Reduce to medium-low and return the shrimp with any accumulated juices to the pan. Cover and cook until the shrimp are opaque throughout, 3 to 4 minutes.
  6. Off heat, add the butter and stir until melted, then stir in the orange zest and oregano. Taste and season with salt and pepper, then transfer to a serving dish.

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Recipe taken from Milk Street’s Tuesday Night Mediterranean cookbook

Toasted Orzo with Parmesan and Sun-dried Tomato

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Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sun-dried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own; it will feed 4 people as a vegetarian main and about 6 or so as a side dish. 

It was a superb complement to our top sirloin and veggie kebabs. In fact, this orzo recipe jumped to the top of the list and one we’ll make time and again!

Leftovers? Lucky you. It will keep in the fridge for up to 4 days in a tightly closed container. Warm over medium heat.

Toasted Orzo with Parmesan and Sun-dried Tomato

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 1 1/2 cups orzo pasta
  • Kosher salt
  • 5 cloves garlic, minced
  • 1 pinch red pepper flakes, or more to taste
  • 1/2 lemon, juiced
  • 1 cup parsley, chopped
  • 1/2 cup oregano, chopped
  • 1/3 cup sun-dried tomatoes in olive oil, chopped
  • black pepper
  • 1/2 cup grated parmesan, or more to your liking

Directions

  1. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
  2. Add at least 7 cups of boiling water to the saucepan and season well with 1 tablespoon of kosher salt. Cook the pasta in boiling water to al dente according to the package instructions (about 7 to 8 minutes).
  3. Just before the pasta is fully cooked (after about 5 minutes), remove 1 cup of the starchy pasta water and set it aside.
  4. In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and oregano.
  5. When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sun-dried tomatoes and a 1/4 cup of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water.
  6. Finish with more Parmesan and red pepper flakes, if you like.

http://www.lynnandruss.com

Adapted from a recipe for MediterraneanDish.com

Orzo with Shrimp: Two Recipes

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Does a Mediterranean diet appeal to you? Then these two recipes might be worth a try. The first from Cook’s Country, Orzo with Shrimp, Feta and Lemon dish will grab your attention. Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

To keep this meatless, use seafood/shellfish stock as opposed to chicken broth. Also, if the broth you use is on the bland side, use 4 cups of the stock and omit the water. If, like our homemade shellfish stock, it is intense, dilute it with two cups of water.

Adjust the amounts of olives and feta to suit your own preferences. One version of the recipe indicated only a half cup of Kalamatas and only 2 ounces of feta, while the list below indicates double of each.

Because we cooked our meal in a 10-inch-wide nonstick pan, the shrimp took an extra two minutes to become opaque. Keep that in mind if using less than a 12-inch skillet.

Orzo with Shrimp, Feta and Lemon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. juice
  • Salt and pepper
  • 1 ½ lbs. extra-large shrimp (21 to 25 per pound), peeled and deveined
  • 2 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 cups orzo
  • 2 cups seafood (or chicken) broth
  • 2 cups water
  • 1 cup pitted Kalamata olives, chopped coarse
  • 4 oz. feta cheese, crumbled (1 cup)
  • Fresh parsley, for garnish

Directions

  1. Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes.
  3. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes.
  5. Add broth and water, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes.
  6. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.
  7. Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes.
  8. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.

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The second recipe, Baked Shrimp and Orzo with Feta and Tomatoes, is another Mediterranean-inspired shrimp dish similar to the Orzo with Shrimp, Feta and Lemon above, however this version gets started on the cooktop and then baked in the oven. It only calls for 1 pound of shrimp but we had 1 1⁄2 pounds and decided to use it all. The 12-inch skillet was brimming full. Our other change was incorporating homemade shellfish stock for the chicken broth.

To build in plenty of Mediterranean flavor, start by sautéing chopped onion and red bell pepper, to soften them before adding in minced garlic and oregano. To guarantee perfectly cooked shrimp and pasta, sauté the orzo in the aromatics to unlock its toasty notes. The crumbled saffron threads, though not traditional, introduce a sunny hue and warm, complex flavor.

Chicken (or shellfish) broth and the drained juice from a can of diced tomatoes are then stirred in; as the orzo cooks to al dente, its releases starch (similar to a risotto) creating a sauce with a subtly creamy texture. To prevent the shrimp from overcooking, stir them right into the orzo, along with the reserved tomatoes and frozen peas, and transfer the skillet to the oven to cook through gently. A sprinkling of feta before baking reinforces the dish’s Greek flavors and promises an appealing browned, cheesy crust.

Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If using smaller or larger shrimp, the cooking times may vary accordingly. You can leave the shrimp tails on, if desired. The small amount of saffron makes a big difference to the flavor and look of the dish, so be sure to include it. You will need a 12-inch oven-safe nonstick skillet for this recipe.

Baked Shrimp and Orzo with Feta and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
  • Salt and pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 red onion, chopped fine
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 4 garlic cloves, minced
  • 2 tsp. minced fresh oregano or ½ teaspoon dried
  • 2 cups (12 oz.) orzo
  • Pinch saffron threads, crumbled
  • 3 cups chicken or shellfish broth
  • 1 (14.5-oz.) can diced tomatoes, drained with juice reserved
  • ½ cup frozen peas
  • 3 oz. feta cheese, crumbled (¾ cup)
  • 2 scallions, sliced thin
  • Lemon wedges

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat shrimp dry with paper towels and season with salt and pepper; cover and refrigerate until needed.
  2. Heat oil in 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring often, until orzo is lightly browned, about 4 minutes.
  3. Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.
  4. Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and feta is lightly browned, about 20 minutes.
  5. Remove skillet from oven (skillet handle will be hot). Sprinkle scallions over top and serve with lemon wedges.

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Adapted from a recipe from More Mediterranean by America’s Test Kitchen

Shrimp, Orzo and Zucchini with Ouzo and Mint

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In this Mediterranean recipe, you will coax orzo pasta to a rich, creamy texture, as if making risotto. A fragrant broth* of brandy, aromatic vegetables and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and subtle sweetness.

The shrimp themselves are added only after the orzo is al dente so they remain plump and tender. This adaptation from Milk Street takes a simple approach to the cooking with fewer ingredients than the Greek original, but retains the delicious, bracing flavors.

Ouzo is a Greek anise-flavored spirit; it’s added at the very end of cooking to accentuate the licorice notes of the fennel seed. Milk Street suggests that you don’t choose large zucchini for this recipe. Look for small to medium squash (ones that weigh 6 to 8 ounces each), as they have fewer seeds to remove. Well our supermarket didn’t have any smaller ones so we got a large zucchini before reading this tip, and it worked out fine.

To seed the zucchini, use a small spoon to scrape along the center of each half. Also, if making the shrimp broth, when simmering, don’t allow it to boil or simmer vigorously or the liquid will evaporate too quickly and the finished volume will be too slight.

*Since we already had homemade shellfish stock on hand, there was no need to make the broth and thus omitted the red bell pepper, celery and onion, and started at Step 5 with seasoning the shrimp. We also used frozen shrimp without shells since we weren’t making broth. These two things saved a large amount of time in prepping and cooking. We did however add the brandy to our homemade stock and included the bay leaves in the cooking process.

Shrimp, Orzo and Zucchini with Ouzo and Mints

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lb. extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined, shells reserved
  • 3 medium celery stalks, roughly chopped
  • 1 medium red bell pepper, stemmed, seeded and roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 bay leaves
  • Kosher salt and ground black pepper
  • ¼ cup brandy
  • 1 cup orzo
  • 2 medium zucchini (about 1 lb. total), halved lengthwise, seeded and thinly sliced crosswise
  • 1 lb. ripe plum or cocktail tomatoes, cored and roughly chopped
  • 1 tsp. fennel seeds, lightly crushed
  • 1 Tbsp. plus 1 teaspoon ouzo
  • 1½ tsp. grated lemon zest
  • ½ cup lightly packed fresh mint, chopped

Directions

  1. In a large pot over medium-high, heat 1 tablespoon of oil until shimmering. Add the shrimp shells and cook, stirring just once or twice, until bright pink and dry, 3 to 4 minutes.
  2. Add the celery, bell pepper, onion, bay and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to release moisture, 2 to 4 minutes.
  3. Add the brandy and scrape up any browned bits. Add 4 cups water, bring to a boil, then reduce to medium and simmer, uncovered, for 30 minutes.
  4. Cool for about 10 minutes, then strain through a fine mesh sieve set over a 1-quart liquid measuring cup or medium bowl; press on the solids to extract as much liquid as possible (discard the solids). You should have about 3 cups strained broth.
  5. Season the shrimp with salt and pepper; set aside. In a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the orzo and stir to coat.
  6. Add the zucchini, tomatoes, fennel seeds, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the tomatoes begin to release their liquid, 3 to 5 minutes.
  7. Add 1½ cups shrimp broth and bring to a simmer over medium-high. Cook, uncovered and stirring often, until most of the liquid has been absorbed, about 6 minutes; reduce the heat as the mixture thickens.
  8. Add another 1 cup broth and cook, stirring vigorously and adjusting the heat to maintain a simmer, until the orzo is tender and the consistency is slightly soupy, 3 to 6 minutes.
  9. Add the shrimp and another ¼ cup broth, then cook over medium, stirring occasionally, until the shrimp are opaque throughout, about 3 minutes.
  10. Remove the pot from the heat. Remove and discard the bay, then stir in the ouzo and lemon zest. If desired, thin the consistency by stirring in additional broth, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the mint.

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This was an adaptation of a recipe by Courtney Hill for Milk Street