Needed a quick, cool dinner last night. Just happened to have the ingredients on hand to make this:
(and just so you know I almost NEVER have those miraculous pantry staples that everyone on TV has on hand to whip up amazing quick meal after amazing quick meal!)
Saffron Orzo with Shrimp
4 cups chicken broth
1 tsp saffron threads
1 lb. orzo
3 T. extra-virgin olive oil
1/4 c. chopped flat-leaf parsley
Juice of 1 lemon
1 tsp. salt
1 tsp. freshly ground pepper
1 lb. medium shrimp, peeled, deveined, and cooked
1. Bring broth to a boil, reduce to low and add saffron, simmer until saffron has "bloomed", about 5 minutes.
2. Return heat to medium, bring stock to a boil, add orzo and cook until al dente, around 8-10 minutes, stir occasionally. Drain orzo and transfer to a large bowl. Add olive oil, parsley, lemon juice, salt and pepper. Combine thoroughly.
3. Cook shrimp your favorite way (roast, steam, boil, pan fry) and add to orzo.
I served this chilled with warm whole-wheat pitas and yogurt dip, I did taste the saffron orzo before I chilled it and this recipe would also taste delicious warm or at room temperature.
Yogurt Dip
2 cups Nancy's plain nonfat yogurt
Juice and zest of 1 lemon
2 cloves garlic, grated
2 T. minced peppermint
Mix all ingredients in a bowl, cover and chill at least one hour before serving. Serve with pitas (warm pitas in a dry pan over medium heat until they begin to turn golden on both sides).
Happy Summer!
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