Curry Orzo with Shrimp & Roasted Broccoli

Hi all, I believe this will be my first official recipe for this year.
I'm going to try to do more food/recipes post this year. I still cook and experiment it's just with a child now, it's harder to pause and document as I go along given all the other things I still have to get done every night. Nevertheless, I'll try. It's orzo pasta again! I love this thing, another alternative to rice. You can find one of my go-to orzo recipe in our house here. This time though, I tried something different. Almost made it the usual way for ease and familiarity before deciding I needed to try something new with it. Hence, Curry Orzo, and I must say, I love the outcome and the shrimp and broccoli just made it even better. I think I've found another staple orzo recipe for my file.
I have never roasted my broccoli in the oven before, but I think I'm about to start doing that and not just with broccoli, but with every veggies I can roast. The magic of salt, peppers and olive oil; it just tastes so much better and crunchy.
I was making this up as I went along so it took a little longer than the usual dinner time. I had an incline it would be a good meal worth sharing so I decided to document it as I went along and here we are.
One new trick I used in this recipe is with the peppers, which I picked up from a friend. Instead of adding ground pepper as usual, I love this new approach because it gives the food just the right amount of kick and a unique flavor. Also, with a kid in mind, I don't have to worry about adding too much pepper to the food. My scotch bonnet peppers were still green so I used two for this recipe. If it was red, I would have used one.

5 cups of water
1 tsp salt
2 cups of orzo pasta
2 scotch bonnet peppers, sliced in half
3 tbsp olive oil
3 garlic cloves, minced
1/2 small onions, diced
1 1/2 tsp curry
1 1/2 tsp Knorr Chicken Flavor Bouillon
2 tsp dried parsley flakes
1 tsp lemon juice

12oz shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon juice
2 tbsp olive oil

3 heads of broccoli
sprinkle salt, pepper to taste
2 tbsp olive oil

1. Add 5 cups of water and sliced scotch bonnet pepper to a pot, cover and bring to a boil
2. Add 1 tsp salt and orzo and cook uncovered until tender, but still firm, stirring occasionally, about 8 - 10 minutes
3. Drain orzo pasta, remove peppers and set aside
4. On medium heat, add 3 tbsp olive oil to a large pan, allow to warm up, add minced garlic and diced onions and saute till onions is translucent, about 2-3 minutes
5. Turn heat to low, add drained orzo to pan, add curry, parsley flakes and knorr powder. Stir to combine all ingredients and cook another 2 to 3 minutes.
6. Remove from heat and set aside

1. Combine shrimp, salt, pepper and lemon juice and toss in a bowl
2. On medium heat, add 2 tbsp olive oil to a skillet. Once hot, add shrimp in a single layer and cook till shrimp turns pink, about 2 minutes per side
3. Remove from heat and set aside

1. Preheat oven to 425 degree F
2. Cut broccoli into florets, arrange in single layer on a greased or parchment lined baking pan
3. Sprinkle with salt and pepper to taste and about 2 tbsp olive oil. Mix to coat evenly
4. Place in oven and roast for 20 minutes or till slightly brown
Serve and Enjoy!
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