Saturday, April 11, 2009

Sunset Orzo with Spanish Shrimp

I got this recipe out of the Rachael Ray magazine (which is awesome by the way!).  It was good, it was something different than we normally have, I love chorizo, and it's always fun to use a new spice (saffron).

This is how much saffron $10 will get you:

Cool huh?  I don't really know why it's so expensive.  I think it's hand picked or something.

But anyways, here's the recipe:

Sunset Orzo with Spanish Shrimp

1/2 pound orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 T extra-virgin olive oil
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon ground tumeric
1/3 cup green peas
1 pound medium shelled and deveined shrimp
1/4 cup chopped flat-leaf parsley
1 teaspoon sweet paprika
Juice of 1/3 lemon

 1.  Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente.  Drain and cover.
2.  While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3.  In a medium skillet, heat 1 T EVOO, 1 turn of the pan, over medium heat.  Add the chorizo and cook until browned, 2 minutes.  Add the onion, bell pepper, garlic and tumeric and cook for 5 minutes.  Stir in the peas.
4.  In another medium skillet, heat the remaining 2 T of EVOO, 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.  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.

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