Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray made me 95 lbs. slimmer! Ingredients:
1 1/4 lbs green beans |
3 tablespoons extra-virgin olive oil, divided |
salt and pepper |
1/2 lb orzo pasta |
2 ounces spicy chorizo sausage, diced |
1 onion, chopped |
1 red bell pepper, seeded and chopped |
1 small jalapeno, seeded and finely chopped |
1 garlic clove, chopped |
1 lb large shrimp, peeled and deveined |
1 teaspoon smoked paprika or 1 teaspoon sweet paprika |
1 (15 ounce) can diced tomatoes |
1 cup grated manchego cheese |
2 tablespoons fresh flat-leaf parsley, finely chopped |
Directions:
1. Bring pot of water to a boil for the orzo. Preheat oven to 400 degrees.
2. When oven is hot, pile green beans on a rimmed baking sheet. Toss beans with 2 T. extra-virgin olive oil to coat and season with salt ad pepper. Roast 15 minutes, until brown at the edges and tender.
3. When water comes to a boil, salt and cook orzo until al dente.
4. Heat 1 T. extra-virgin olive oil in a deep, large skillet over medium-high heat. Add chorizo and cook for 1 minute. Add onion, red bell pepper, jalapeno, and garlic. Season with salt and pepper. Cook vegetables for 5 minutes, then season shrimp with paprika and toss into the pa. Stir in tomatoes and cook for 4 minutes, or until shrimp are pink and firm.
5. Drain pasta and place in a medium bowl. Stir in Manchego cheese and parsley to evenly coat the orzo. Serve shrimp with orzo and green beans.
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