Toasted Orzo with Shrimp

TOASTING THE ORZO DEVELOPS AN UNEXPECTED NUTTY FLAVOR AND GOLDEN COLOR. SEARING THE SHRIMP IS SUCH AN EASY AND FAST WAY TO GET GREAT FLAVOR, COLOR AND TEXTURE. THESE TWO TECHNIQUES STEP UP THIS SIMPLE WEEKNIGHT MEAL.

INGREDIENTS

8 oz. (250 g) large frozen, thawed shrimp, peeled and deveined (31-40 per pound)

1 tsp (5 mL) Lemon Pepper Rub

1 tbsp (15 mL) canola oil

1   small onion

1 tbsp (15 mL) butter

2 garlic cloves

½ tsp (2 mL) salt

1 cup (250 mL) orzo pasta

1¾ cups (425 mL) low-sodium chicken broth

½ cup (125 mL) frozen peas

1 oz. (30 g) pecorino Romano or Parmesan cheese

1   lemon

¼ cup (50 mL) fresh parsley leaves

DIRECTIONS

1. Season the shrimp with the rub. Heat the oil in the 10" (25-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Add the shrimp and sear for 2–3 minutes on each side, or until they’re lightly browned and pink. Remove the shrimp from the skillet.

2. Cut the onion into chunks and chop with the Food Chopper.

3. Add the butter to the skillet and cook until it’s melted. Add the onion, garlic pressed with the Garlic Press, and salt and saute for 1–2 minutes, or until the onion is translucent.

4. Add the orzo to the skillet. Stir while the orzo is toasting, for about 2–3 minutes.

5. When the orzo is browned, add the broth and peas. Simmer for 6–8 minutes, uncovered, or until the liquid is absorbed. (You can add more broth as needed if the orzo needs more time.)

6. Grate the cheese with the Microplane® Adjustable Fine Grater. Juice the lemon into the skillet with the Citrus Press. Add the shrimp and half of the cheese; stir. Remove the skillet from the heat.

7. Use the Herb Mill to grate the parsley over the top of the skillet. Top with remaining cheese.