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Bombs® Squad™ Orzo with Shrimp

Created By SUNSET®

Serves

4Bombs® Squad™ Orzo with ShrimpServes 4

Prep Mins

1010 Mins 30 Mins 40 Mins

Total Mins

30

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Ingredients

Shrimp:

  • 5 lb raw shrimp, peeled and deveined (15-20 count)
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp Italian seasoning
  • salt, to taste
  • 2 Tbsp olive oil

 

Orzo:

  • 1 1/2 cups orzo
  • 4- 5 cups chicken stock or water
  • 3 cups Bombs® Squad™ tomatoes, quartered and divided
  • ⅓ cup kalamata olives, sliced
  • 1/4 cup capers, roughly chopped
  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • ¼ tsp smoked paprika
  • ¼ tsp Italian seasoning
  • salt, to taste
  • ¼ cup fresh basil, torn
  • 1/2 cup feta cheese, crumbled

Directions

  • In a bowl, combine shrimp with smoked paprika, chili powder, Italian seasoning and salt. Toss to coat.
  • Heat a large, high-sided skillet on medium heat. Add olive oil – it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes or until pink in colour.
  • Remove shrimp from the skillet, set aside.
  • To the same skillet, add orzo and chicken stock. Bring to a boil, reduce to a simmer, cook, covered, for about 10 minutes ( or according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Once the orzo is cooked, stir in half of the Bombs® Squad™ tomatoes, olives, and capers.
  • Add lemon juice, olive oil, smoked paprika, and Italian seasoning.
  • Add the shrimp back in the skillet on low heat, stir to blend all the ingredients together. Season with salt.
  • Remove from heat, add remaining Bombs® Squad™ tomatoes, basil and feta. Serve immediately.

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