Ingredients
Shrimp + Marinade
- 1 pound raw shrimp, peeled and deveined
- 3 tablespoons/45 mL olive oil
- 1 lemon, juiced and freshly zested
- ½ teaspoon/2.5 mL Watkins Organic Ground Black Pepper
- 1 teaspoon/5 mL Watkins Organic Garlic Powder
- ½ teaspoon/2.5 mL Watkins Organic Crushed Red Pepper Flakes
- Watkins Fine Himalayan Pink Salt, to taste
Orzo
- 1 cup/185 g orzo, uncooked
- 2 tablespoons/28 g butter, cold
- 1/2 teaspoon/2.5 mL Watkins Organic Garlic Powder
- 3 teaspoons/45 mL Watkins Organic Parsley Flakes
- 2 ¼ cups / 530 ml vegetable stock
- 2 tablespoons/28 g butter, melted
- 3 teaspoons/15 mL Watkins Organic Parsley Flakes
- lemon wedges
Directions
- In a large bowl, combine olive oil, lemon juice, zest, garlic, red pepper flakes, ground black pepper, and salt to taste. Add raw shrimp and stir to combine. Cover and refrigerate for at least 10 minutes.
- Heat the butter in a large skillet over medium heat. Once the butter has melted, stir in the orzo. Cook, stirring often, until it is slightly golden and toasty.
- Stir in the garlic and cook for 30 seconds.
- Add the vegetable stock to the skillet and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water, about 12 - 15 minutes.
- Add the shrimp and marinade to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes or until the shrimp is pink, opaque, and cooked.
- Remove from heat and stir in 1 to 2 tablespoons of melted butter.
- Plate and serve topped with parsley and juice from a lemon wedge.
