I don't know about you, but I often find myself thumbing through countless magazines and books with the idea that I will actually try a recipe or two. I usually end up with just a big collection of recipes saved on my Pinterest board or in a file folder on my cookbook shelf. I really would prefer to have a pile of dirty pots and pans and a bunch of experiments that either passed or failed the family taste test.
This weekend, I decided to try a recipe I found in the May issue of FOOD magazine. I almost always rip out a page or two from this particular magazine, so figured it was a good place to start.
Caden has always liked shrimp and Cole has now decided to give it a try and has enjoyed it in a few dishes recently. The girls? Well, they don't like seafood. At all. I'm learning that their predisposition to certain foods is no longer a worthy argument and I will just make what I like and keep my fingers crossed that they'll like it too.
I loved this recipe: all gets cooked in one pot and the ingredients are readily available.
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SKILLET SHRIMP AND ORZO
Serves 4 | Active Time: 15 Minutes | Total Time: 35 Minutes
2 tablespoons extra virgin olive oil
6 garlic cloves, minced
Coarse salt & ground pepper
3 cups halved grape tomatoes
1.5 cups orzo (I converted from the 3/4 pound called for in the recipe)
3 1/4 cups chicken broth
1 pound large shrimp, peeled and deveined
1 cup fresh basil leaves, torn
Preheat oven to 400F, with the rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just begining to brown. 1 minute. Increase heat to high and add tomoatoes; season with salt & pepper and cook, stirring occasionally, until softened. 6 Minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout. 4 Minutes. Sprinkle with basil and serve.
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I have to tell you that for me this recipe was ridiculously tasty. I enjoyed all of it, the orzo and the shrimp. The boys ate the shrimp and enjoyed it, the orzo and tomato, not so much. The girls enjoyed the orzo and tomato and sprinkled on a little bit of grated parmesan. Would I make it again? Absolutely. I might try it with chicken so the girls can enjoy it too. Who knows, maybe some spinach? squash? peppers? Even better? I reheated it for lunch the next day with a side salad and it held up well, maybe even better with the flavours having time to blend more completely. One less meal to make from scratch is always a good thing!
What is your favourite recipe? A go-to for you and your children?
