Citrus and fish blend very nicely, offering a great taste and a light presentation. We really enjoyed this combination, instead of serving with a traditional rice.  The orzo is creamy and takes far less time than a risotto.  I found this recipe in the December 2016 Cooking Light magazine.

I used a one pot approach and brought out my Staub pot for this great dinner.  Here is how I prepared the dish.  First, gather these ingredients:  1 tablespoon olive oil, 1 chopped white onion, 2 teaspoons dried thyme, 2 minced garlic cloves, 1 cup uncooked orzo, 1/3 cup white wine, 3 1/2 cups chicken broth, 1/2 tsp Kosher salt, 1 cup frozen peas, 1 teaspoon dried lemon peel, 1 pound uncooked, cleaned shrimp, 2 teaspoons lemon juice, ground black pepper, 1 ounce low-fat cream cheese, dried chives.

Heat the oil in the pot.  Add onion, thyme and garlic. Cook until the onion is soft and lightly browning.  Add orzo and toast about 1-2 minutes.


Add wine and boil.  Add 2 cups of the chicken stock with salt to taste.  Boil on high.  Decrease the heat and simmer for 15 minutes.  Stir from time to time.  Next, stir in the rest of the stock, the peas, lemon peel and shrimp.  Cook until the shrimp are done and the liquid is absorbed.


Remove from the stove and add in lemon juice, cream cheese, and pepper.  Serve in bowls and top with chives.  I also served glazed carrots with this dish and the flavors were excellent together.


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