This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 T. oil from sun dried, oil-packed tomatoes
- 1 lb shrimp, peeled, deveined, tail off
- 2 T. finely minced garlic
- 1 ½ t. Smoked paprika
- ½ t. Dried basil
- Pinch of dried oregano
- ¼ t. Kosher or Sea salt
- Pinch of freshly ground black pepper
- ½ c. sun dried tomatoes, packed in oil
- 1 c. dry orzo
- 2 c. chicken stock
- ½ lb fresh spinach
- 1 c. heavy cream
Directions:
Step 1: Heat the oil in a sauté pan. Add the shrimp and cook on one side. Flip and add the garlic, smoked paprika, dried basil, dried oregano, salt, and pepper. Cook until the shrimp are just losing their gray color and move to a plate. (Don’t worry if the shrimp are not cooked through at this point. You will be adding them back to the heat to finish cooking later.)
Step 2: In the same sauté pan, add the sundried tomatoes and orzo. Cook over medium heat for 2 to 3 minutes, stirring constantly, to begin cooking the orzo. The oil on the tomatoes will be enough to help start the toast on the orzo. Add the chicken stock and bring to a simmer. Cook for 4 to 5 minutes, stirring occasionally, or until the orzo begins to soften.
Step 3: When the orzo reaches the al dente stage, add the spinach and the cream and stir until the sauce is hot and the spinach begins to wilt.
Step 4: Return the shrimp to the pan and cover with the lid. Turn off the heat and allow the residual heat to finish the shrimp.
Step 5: Stir well and serve.
Makes 4 servings.