Shrimp and Orzo Pilaf
by laurie mussoline

URL Source:
Course: Main
Cuisine: American
Food Group: Shellfish
Serves: 8


1 pound(s) orzo, uncooked
4 cup(s) less-sodium chicken broth
1 tablespoon(s) butter
3 clove(s) garlic, minced
1 1/2 pound(s) medium shrimp, peeled and deveined
1 cup(s) finely chopped carrot
1 cup(s) chopped red bell pepper
1 cup(s) chopped green bell pepper
1/4 cup(s) sun dried-tomatoes,chopped
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1/2 cup(s) sliced almonds, toasted and divided
Bring broth to a boil in a large Dutch oven: stir in orzo. Reduce heat;simmer 5 minutes, stirring frequently. Remove from heat and cover. Melt butter in a large nonstick skillet over med-high heat. Add garlic; saute 1 minute. Add shrimp; saute for 2 minutes. Add carrot, bellpeppers, sun-dried tomatoes, salt, and pepper; cook 2 minutes or until shrimp are done and veggies are tender, stirring frequently. Stir in 1/4 cup almonds. Combine shrimp mixture and orzo; sprinkle with remaining almonds.