Shrimp with tomatoes and orzo

Last month, I experimented with many new dishes from Martha Stewart’s new cookbook “One Pot.”  The paperback cookbook has more than 120 meals that are made in either a slow cooker, stockpot, or even one large skillet. Each recipe that I tried had an amazing flavor profile. This book is fast becoming one of my favorite cookbooks.

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I always keep a bag of frozen shrimp–26 to 30 in the freezer, so this meal was one that I tried on the spur of the moment. I thaw my shrimp by running cold water over them in a colander in the sink. That usually only takes five minutes.  I prefer shrimp that have been cleaned with the tails on.

Orzo is a pasta which is shaped like a long grain rice. It will cook in the recipe over 10-12 minutes.

To make Martha’s shrimp, gather the following ingredients:

2 tablespoons olive oil, 6 minced garlic cloves, 3 cups tomatoes (fresh or crushed), 3/4 pound orzo,

3 1/4 cups chicken broth, 1 pound shrimp, 1 cup fresh basil leaves.

Preheat the oven to 400 degrees F.  In a large ovenproof skillet heat oil.  Add minced garlic and cook, then add tomatoes. Season with salt and pepper.  Cook about 6-8 minutes.  Add orzo and chicken broth, and simmer until orzo.  Cook 6 minutes, and then place in the oven with a cover for another 10-12 minutes.

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Add shrimp that have been seasoned with salt and pepper and a bit of oil.  Remove skillet from the oven and place shrimp on top of the orzo.  Broil for 4 minutes.  Garnish with basil.  Serve with a side salad and crusty bread.

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