Greek Rice with Shrimp

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup orzo pasta
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 lemon, juiced and zested
• ¼ cup fresh parsley, chopped

Instructions

1. 1

   Pat the 1 lb shrimp dry and season with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate.

2. 2

   Reduce heat to medium. Add the remaining 1 tbsp olive oil and the 1 chopped onion. Cook, stirring, until soft and golden, about 5 minutes. Add the 3 minced garlic cloves and cook until fragrant, about 30 seconds.

3. 3

   Add the 1 cup orzo and stir to coat with oil. Toast until lightly golden, about 2 minutes.

4. 4

   Pour in the 2 cups broth and bring to a simmer. Reduce heat to low, cover, and cook until the orzo is tender and liquid is absorbed, about 12-15 minutes. Stir occasionally to prevent sticking.

5. 5

   Remove from heat. Gently fold in the cooked shrimp, the juice and zest of 1 lemon, and the 1/4 cup chopped parsley. Let stand for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper. Serve with extra lemon wedges if desired.

6. 6

   Optional: For extra flavor, add a pinch of dried oregano or a sprinkle of red pepper flakes along with the garlic.

7. 7

   Serve hot, garnished with additional parsley if you like.

Tools you’ll need

• Large skillet with lid
• Cutting board
• Knife
• Measuring cups and spoons
• Citrus juicer (optional)

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