Want a meal with no slicing and little to no prep but is full of color and flavor? Say hello to this paprika, shrimp, peas and orzo dish and say goodbye to midweek meal blues.
1/2 pound shrimp, deveined and peeled
2 teaspoons smoked paprika
1 cup orzo
2 1/4 cups seafood broth
5 ounces peas
olive oil, apple cider vinegar
butter, salt, pepper
Pat shrimp dry and toss with smoked paprika and oil and season with salt and pepper. Cook in a medium skillet over medium high heat until browned and just cooked. Remove to a plate.
To same skillet over medium heat, add 1 tablespoon butter, garlic, and 1 cup orzo; cook, stirring, until orzo is toasted. Add 2 1/4 cups seafood broth and 1⁄2 teaspoon salt; bring to a boil. Reduce heat to medium and cover; simmer until orzo is al dente and water is absorbed.
To skillet with orzo, stir in peas and shrimp. Continue to cook until warmed through. Stir in 2 tablespoons butter and 1 teaspoon vinegar .