Today is my first day of mandated home-based quarantine from my job. We received the email at about 2:00 PM yesterday afternoon. We knew that it was a strong possibility and had been sort of preparing for the news for a little while. However, it still came as a shock as the news made things that much more real.
We are in very uncertain times right now and sticking together and supporting one another is more than important than ever before. The greed and hostility that I've witnessed and have read about across our nation truly saddens me. As I work from the safety of my home over the next few weeks, I will also be dedicating more time to cranking out recipes and blog posts. I want to be of service in any way I can, even if that means simply sharing a recipe that you can easily prepare for your family while staying safe in your homes.
This orzo recipe is simple and delicious and your grocer should have many of these items still available. On a trip I made yesterday afternoon, there was still orzo, frozen shrimp and chicken broth available. If you are unable to locate any of the items, feel free to substitute different vegetables or protein options. We will certainly have to be creative when creating meals during the next few weeks as I don't see the panic slowing down any time soon.
A few tips:
- If you are using the asparagus, be sure to saute until just tender and set aside to be added back in later. Continuing to cook the asparagus along with the other ingredients results in soggy asparagus and we don't want that.
- Toasting the orzo before adding the broth brings out a nice nutty flavor. This step may seem unnecessary, but it does serve a delicious purpose ?.
- If you cannot find chicken broth, vegetable broth works just fine.
Check out some of my other simple and quick recipes:
Lemony Orzo with Shrimp, Asparagus and Peas
- 1- pound medium shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp crushed red pepper
- ½ pound asparagus tough ends removed and cut into 1-inch pieces
- 1 ½ cups yellow onion chopped
- 4 garlic cloves minced
- 1 cup uncooked orzo
- 3 ½ cups low sodium chicken broth divided
- 1 cup frozen green peas
- 1 tbsp fresh lemon zest
- 1 tbsp fresh lemon juice
- ⅓ cup shredded Parmesan
- 1 tbsp chopped fresh parsley
- In a small bowl, season shrimp with half of salt, half of pepper and red pepper. Set aside.
- Heat 1 tbsp oil in a large heavy bottom skillet over medium-high heat. Add asparagus and cook for about 5 minutes until tender. Remove asparagus from pan and set aside.
- Add other tbsp of oil to pan along with onion and garlic and cook for about 5 minutes or until onion is translucent, stirring frequently.
- Add orzo and cook 2 minutes or until lightly toasted, stirring to coat with oil.
- Add 2 cups broth and remainder of salt to pan, bring orzo to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
- Stir in remaining 1 ½ cups stock, peas, lemon zest, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat. Stir in asparagus, lemon juice, pepper, and Parmesan cheese. Sprinkle with chopped parsley if desired. Serve immediately.