Shrimp and Orzo Pilaf Source: Course: Main Cuisine: American Food Group: Shellfish Serves: 8 |
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Ingredients
| 1 pound(s) orzo, uncooked |
| 4 cup(s) less-sodium chicken broth |
| 1 tablespoon(s) butter |
| 3 clove(s) garlic, minced |
| 1 1/2 pound(s) medium shrimp, peeled and deveined |
| 1 cup(s) finely chopped carrot |
| 1 cup(s) chopped red bell pepper |
| 1 cup(s) chopped green bell pepper |
| 1/4 cup(s) sun dried-tomatoes,chopped |
| 1 teaspoon(s) salt |
| 1/4 teaspoon(s) black pepper |
| 1/2 cup(s) sliced almonds, toasted and divided |
Instructions
Bring broth to a boil in a large Dutch oven: stir in orzo. Reduce heat;simmer 5 minutes, stirring frequently. Remove from heat and cover.
Melt butter in a large nonstick skillet over med-high heat. Add garlic; saute 1 minute. Add shrimp; saute for 2 minutes. Add carrot, bellpeppers, sun-dried tomatoes, salt, and pepper; cook 2 minutes or until shrimp are done and veggies are tender, stirring frequently. Stir in 1/4 cup almonds. Combine shrimp mixture and orzo; sprinkle with remaining almonds. |
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