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This recipe was featured in Gulf Shrimp.
Millie Kirchoff | Nueces EC
Great for a quick weeknight dinner, this dish’s cardinal flavors of lemon zest and dill turn mild when cooked.
1 tablespoon olive or vegetable oil
1/2 cup diced red bell pepper
2 tablespoons sliced green onion
2 cloves garlic, finely chopped
1 1/2 cups uncooked orzo
2 teaspoons fresh chopped dill (or 1/2 teaspoon dried)
1 teaspoon lemon zest
1/2 teaspoon salt
1 3/4 cups chicken broth
1 cup water
2 cups shredded spinach
1 1/2 cups medium Gulf shrimp, shelled and deveined
Grated Parmesan cheese (optional)
1. Heat oil in a 12-inch skillet over medium-high heat. Cook pepper, onion and garlic in oil for 2 minutes, stirring frequently, until they are tender.
2. Stir in orzo, dill, lemon zest, salt, broth and water. Heat to boiling, then reduce heat to low. Cover and simmer 8–10 minutes or until orzo is tender.
3. Stir in spinach and shrimp. Cover and cook 2–3 minutes, until shrimp are pink. Sprinkle with Parmesan, if desired.