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Recipe

  • 4 cups Reduced-sodium chicken broth
  • 1 tsp Saffron threads
  • 1 pound Orzo
  • 7 Tbsp Extra-Virgin Olive Oil
  • 1/4 cup Chopped fresh flat-leaf parsley
  • 1 Juice of 1 lemon
  • 3 tsp salt
  • 2 tsp Freshly ground black pepper
  • 1 pound Large shrimp, peeled and deveined

Instructions

  1. In a large pot bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer.

  2. Add the saffron, stir, and simmer until the saffron has “bloomed,” about 5 minutes.

  3. Return the heat to medium and bring the stock to a boil then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes.

  4. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half of the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.

  5. In a bowl toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat.

  6. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.