Shrimp Orzo...A Great Summer Sidedish

Fresh vegetables are one of the best things about the summertime.  Red bell peppers are no exception and since they are full of vitamins we have been trying to include them more in our cooking.  We found this simple orzo receipe that combines red peppers, orzo and shrimp. 

Prep work is fairly easy, the shrimp are thawed under room temperature running water.  Once done you'll need to devein them and clean them.  The red peppers just need to have the seeds removed and chopped into whatever size you want. 

Shrimp Orzo with Sauteed Vegetables

• 8 ounces orzo (about 1 1/3 cups)
• 14 oz can Chicken Broth
• Extra-virgin olive oil, divided
• 1 medium zucchini or summer squash cut lengthwise into 1/4-inch-thick slices
• 1 red or yellow bell pepper, quartered
• 2 tablespoons fresh lime juice
• 1 pound uncooked large shrimp, peeled, deveined
• 2 heirloom tomatoes cut into bite size
• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
• 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Preparation

Cook orzo in large pot of boiling chicken broth and water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

In a large skillet bring 3 tbs of butter to a low simmer.  Add shrimp and cook till done, about 8 min.  Remove and put aside.  Add red pepper, zucchini and cook till tender but firm.  Not mush. 

Place shrimp in bowl with orzo, add zucchini and bell pepper.  Add tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.

- Dan