CK'S KITCHEN: Prepare shrimp orzo for a restaurant quality meal

With two bags of shrimp in the freezer, that was my main ingredient inspiration that led me to this recipe for Shrimp Orzo, a simplified name for what seems more like a fancy risotto. But the 30-minute, one-pot details were enticing enough to make me game for making the dish even though I'm not a big fan of cream-based sauces. Other than the heavy cream (I chose to use half and half), I really enjoy all of the other ingredients so what's the worst that could happen? Even if I didn't love it, I figured someone in the house would like it. Love of steel Out of my comfort zone on this one, I dug deep into my recently organized cookware cupboard to retrieve my heavy-bottomed stainless steel deep skillet for this one-pot wonder. I ran to the store on Saturday morning right after the gym to grab the half and half, sun-dried tomatoes, orzo, chicken stock, artichoke and spinach — basically everything but the shrimp. After making myself a big veggie omelet and hash browns, I started making the pasta. I was full, relaxed and able to take my time since there was nothing else I had to do for the next four hours of this particular rainy afternoon. That felt decadent. I was thrilled when I was able to get the perfect sear on the shrimp using my hot stainless-steel pan. Yay! Two minutes on each side for the win. Boy, was I right This feels, looks and tastes like a nice restaurant-quality dish! Preparing it really breaks down into four stages: searing shrimp, toasting the orzo (this was fun!), cooking the pasta in the stock, the creaming phase, and pulling it all together and tossing back in the shrimp. One quick note: I simmered my orzo for about 7-8 minutes. But the most important takeaway is that you need to make this dish as soon as possible. Garlicky shrimp, creamy orzo and delicious bites of artichoke, sun-dried tomatoes and spinach: It's perfection on a plate. Truly. Even my 1-year-old granddaughter made num-num sounds as she stole little bites from her mom. While the recipe writer says this dish is best served hot and not good as leftovers, I can't agree with this. All of my taste testers agreed it was a winner whether it cold, rewarmed in the microwave, or the next day. My boyfriend wanted the recipe after two bites. Make this dish; it doesn't disappoint! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Shrimp Orzo (30-Minute, One-Pan Meal) Shrimp 1-pound raw shrimp, large, peeled, and deveined — 16 or 20 count per 1 pound of shrimp 1 teaspoon smoked paprika ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary) ¼ teaspoon salt ¼ teaspoon black pepper 5 cloves garlic, minced 2 tablespoons olive oil Orzo and sauce ingredients ⅓ cup sun-dried tomatoes chopped 1 cup orzo uncooked 2 cups chicken stock ¼ teaspoon salt 14 ounces artichoke hearts drained and chopped (1 can or about 1 cup) 4 ounces fresh spinach 1 cup heavy cream Salt and pepper to taste How to sear the shrimp: 1. This recipe uses 1 pound of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper. 2. Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side. 3. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate. How to cook orzo: 1. To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned. 2. Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through. 3. Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts. 4. Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through. 5. Season with salt and pepper and more smoked paprika, if desired. Makes 4 servings Nutrition information: Calories: 690; Fat: 40 grams (saturated fat: 16 grams, polyunsaturated fat: 3 grams; monounsaturated fat: 11 grams); Cholesterol: 253 milligrams; Sodium: 1026 milligrams; potassium: 1070 milligrams; Carbohydrates: 47 grams (fiber: 5 grams, sugar: 9 grams) Protein: 36 grams. SOURCE: juliasalbum.com