Monday, October 8, 2007

Saffron Orzo with Shrimp


Serves 6 to 8

Recipe from: Giada de Laurentis

4 cups reduced-sodium chicken broth
1 tsp saffron threads
1 pound orzo (small, rice-shaped pasta). I used "Da Vinci" orzo, but you can use any brand
7 tbsp evoo (extra-virgin olive oil)
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 pound large shrimp, peeled and devined

In a large pot, boil the chicken broth. Simmer, add saffron, stir until the saffron has cooked about 5 minutes. Bring back the broth to a boil. Add the orzo and cook until tender but still "al dente" (firm to the bite). Stirring occasionally, about 8 minutes. Depends on the kind of the orzo, some orzo don't absorb all the liquid, so you have to drain it. I didn't have to do it with mine (Da Vinci). Transfer to a large bowl. Combine 4 tbsp of evoo, the parsley, half the lemon juice, 1 tsp salt, and 1 tsp pepper.

In a bowl, combine the shrimp, 1/2 tsp salt, 1/2 tsp pepper, and the remaining lemon juice. Heat the remaining 3 tbsp of evoo in a medium skillet over medium-high heat. Add the shrimp
and cook until they are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss them and serve.

Tips: when you have to serve it at room temperature, make sure you stir the orzo occasionally to avoid clumping.