I think shrimp is up there in my five most favorite ingredients. That’s why, when I received this month’s Secret Recipe Club blog assignment, I was thrilled to see this Shrimp and Orzo recipe. But I’m getting head of myself.
It’s time once again for Secret Recipe Club and that means that today I will reveal what blog I was assigned and what I decided to make.
The blog I was assigned this month was Biting Life written by Miranda. She has all kinds of wonderful, budget friendly recipes and we found several we’d like to try. Her French Toast Muffins, Chicken Sausage and Cheese Casserole and Strawberry Blueberry Breakfast Cake were among our top picks, but we settled on the Shrimp and Orzo as soon as we saw it. It has everything we love!
With a cup and a half of cherry tomatoes we brought in from the garden yesterday (a little short for the recipe but still…), and the fresh basil we’ve been collecting like mad and freezing in ice cube trays, I knew I was making this! It needed both and we were up for it.
We loved how simple this recipe is. It’s perfect for a quick weeknight meal which we love because we are always busy. I also love that you could completely switch up the meat to chicken or pork without losing any of the flavor which comes mostly from the herbs and veggies. It was delicious! Miranda, we loved having your blog this month. You have so many wonderful recipes that are simple and healthy and fun. Perfect for my picky eaters, and great for me because they are not time consuming. Thank you for such a fantastic recipe this month. I know we will be making this one again and again!
- 1 cup of uncooked orzo (in your pasta aisle – looks like rice)
- 2 tablespoons of olive oil, divided
- ¾ teaspoon of salt, divided
- ¼ teaspoon of black pepper, divided
- 1 pound of shrimp, peeled and deveined
- 1 cup of onion (we used white but any will do)
- 1 tablespoon of minced garlic (we actually used two large cloves which was equal to almost 2 tablespoons – use what your family enjoys)
- ¼ teaspoon of crushed red pepper
- 1½ cups of cherry tomatoes, sliced in half (original recipe called for 2 cups but we only pulled 1½ cups from the garden – you can use 2 if you’d like)
- ⅓ cup of grated fresh Asiago Romano cheese (it’s what we had, if you don’t have this – just use regular Romano)
- ⅓ cup chopped fresh basil
- Cook the orzo according to the package directions. Mine was 9 minutes. Don’t add anything to it. Drain and set aside.
- While the orzo is cooking, over medium high heat, heat 1 tablespoon of the olive oil in a large skillet.
- In a small bowl, toss the shrimp with ½ teaspoon of salt and ⅛ teaspoon of pepper.
- Add the shrimp to the skillet and cook for about 2 minutes on each side or until done. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add your chopped onion, garlic and red pepper. Cook for about 2 minutes or until the onions begin to look just a bit translucent. Stir frequently.
- Add the sliced tomatoes and cook for an additional 3 minutes, gently stirring occasionally.
- Add the orzo and shrimp to the skillet. Add the other ¼ teaspoon of salt, ⅛ teaspoon of pepper, the Romano cheese and the chopped basil.
- Cook everything together for another minute or so to heat through.
- Remove from heat and serve!
Don’t forget to check out the rest of the awesome Secret Recipe Club recipe this week!