Mexican Shrimp Orzo

Description 

This fragrant dish is so easy to make but it looks like it came from a fancy restaurant. This is a great dish to impress dinner guests because it will leave you time for entertaining but offer a big wow factor. In addition, most people can eat it because it is healthy, low fat, and packed with antioxidants! For a gluten-free option, substitute the orzo with rice. I suggest basmati because it has a similar mouth feel as orzo pasta.

Ingredients

1 pound medium shrimp that have been shelled and deveined

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 cloves garlic pressed or minced

1 tablespoon butter

1 tablespoon canola oil

1 cup minced shallots

1 cup dry orzo pasta (or substitute with uncooked rice)

2 cups chicken broth

1 cup water

1 10- ounce can diced tomatoes with green chilies and/or chipotle peppers

½ teaspoon ground cinnamon

Juice of 2 limes

¼ cup chopped cilantro (optional)

2 cups grated zucchini

Directions 

Step 1: Preheat the oven to 400°F.

Step 2: In a large bowl, toss the shrimp with the salt and pepper and 1 clove of pressed garlic and set aside.

Step 3: In a large, high-sided skillet over medium high heat, melt the butter with the canola oil. Add the minced shallots and garlic, and cook for 30 seconds or until fragrant, stirring often so the garlic doesn't burn. Add the dried orzo pasta (or uncooked rice) and continue to cook and stir, until the orzo is golden and smells nutty. 

Step 4: Add the chicken broth, water, tomatoes with green chiles, cinnamon, lime juice and cilantro, and cook until the orzo is tender to the bite, about 5-8 minutes. 

Step 5: Add the zucchini and cook for 2-3 minutes, then add the shrimp.

Step 6: Cook for about 10 minutes or until shrimp is cooked. Top with cilantro (optional).