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Lemon Rosemary Orzo with Grilled Shrimp

By 7:15 AM , , , , , , ,

This recipe is light and healthy - and can be served immediately, or chilled for a picnic.  And it would probably pair pretty well with a tart Sauvignon Blanc.  I say probably because, as you'll remember, The Wife and I gave up meat and wine for Lent.

I found the recipe while looking for an easy Sunday lunch that would come together without much mess or effort while The Baby was napping.  This is one of the quickest, easiest and tastiest recipes I've made in a long time.  The time is in the prepping - which only involves peeling and cleaning the shrimp, and combining the liquid for the orzo.

Lemon Rosemary Orzo with Grilled Shrimp

For the Shrimp:
1 Pound Jumbo Shrimp, peeled and deveined
1 Tablespoon Lemon Pepper Seasoning
Olive Oil

For the Orzo:
3/4 Cup Orzo
1/2 Tablespoon of Olive Oil (The original recipe called for butter, but we were out.)
3/4 Cup Water
1/2 Cup Chicken Broth
Juice of 1 Lemon
1/2 Teaspoon Rosemary
1/4 Teaspoon Salt

Begin by marinating the shrimp in lemon pepper and olive oil for a few hours up to overnight.  When you're ready to start cooking the orzo, thread the shrimp onto skewers so they'll be ready to grill.

Combine the water, broth, lemon juice, rosemary and salt and set aside.  Over medium-high heat, saute the orzo and butter, until orzo is lightly browned, 1-2 minutes.  Add the remaining ingredients, bring to a boil and cover.  Reduce heat to low and simmer for 15 minutes - or until the orzo has absorbed the liquid.

Remove from heat, uncover and let the orzo sit for 5 minutes while you grill the shrimp.

 In a medium-high grill pan, grill the shrimp, about 1-2 minutes per side.

Serve the shrimp skewers over the orzo, garnish with a squeeze of lemon and fresh cracked black pepper.


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