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.
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.
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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