Thursday, June 14, 2012

skillet shrimp and orzo... 35 minutes

the goods:

2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 cups halved grape tomatoes
3/4 pound orzo
3 and 1/4 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined (I took the tails off mine for ease of eating)
1 cup fresh basil leaves, torn

Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.

Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes.

Sprinkle with basil.


No comments: