Make this one when you’re craving paella, but don’t have any of the right ingredients. Yup, swap the rice for orzo (technically pasta), and you’ll be on my wavelength.
Want to add chicken thighs? Do it. Sure, traditional paella contains rabbit and snails… but this isn’t paella, remember? Prefer a different type of mushroom? Go for it. Want to add even more luxury with other shellfish? You know what to do…Add in some herbs, saffron if you have it, and feast.
I couldn’t get the bottom to crisp up since I wasn’t using a thin paella pan, but that’s just a minor inconvenience. Either way, it was awesome.
1/2 lb Shell-On Shrimp
1 Cup Shitake, halved
1 Cup Cherry Tomatoes, halved
1 Tbs Garlic, minced
1 Tbs Green Onion, sliced thinly
4 Cups Orzo, par-boiled
2 Saffron Threads
2 Sprigs Rosemary
1 Sprig Oregano
1 Tbs Garlic Powder
1 Tsp Chili Flakes
2 Tbs White Wine Vinegar
2 Tbs Butter
1 Tbs Capers
1 Lemon, juiced and zested
Salt & Pepper to taste
- Brown 2 Tbs Butter in a large pan on medium-low heat. Season shrimp with salt, pepper, and garlic powder. Turn the heat to medium-high, then sear on both sides.
- Remove the shrimp from the pan, then sautee shitake, green onions, garlic, tomatoes in olive oil. Once softened, add capers, saffron, herbs, and orzo. Taste for seasoning.
- Add the shrimp back to the pan, then bake the pan at 400 degrees for 10 minutes.
- Finish with parsley, and lemon juice.