Finally the regular season of NFL has kicked off and although the performance of the Superbowl Champs on Wednesday night was less than super, there are still a lot more games to play. This of course means there are plenty more dishes to cook up for the viewings of your treasured NFL team. I’ve got plenty of other dishes coming up both savory and sweet that will go perfect for your NFL sunday viewings and the upcoming holiday seasons.
This Orzo dish is tasty and can be eaten warm or at room temp. There is no extra salt added to this dish since the chicken broth and Parmesan cheese are already salty enough, but you can add some at the end if you wish. Let me know what you think!!!
ORZO WITH SHRIMP AND EDAMAME
3 cups of chicken broth
1 box of orzo pasta
Juice of 1 lemon
Zest of 2 lemons
1 package of frozen edamame
1 tablespoon of chopped fresh cilantro
1 tablespoon of chopped fresh parsley
1 1/2 pounds of medium shrimp
1 to 1/2 cup of Parmesan cheese
Drizzle of olive oil
In a small pot cook the edamame for about 4 minutes in 3 cups of water and transfer to a bowl to cool.
In another pot, bring the chicken broth to a boil. Stir in the shrimp and cook for 4 minutes or until pink. With a slotted spoon transfer them to a another bowl. Add the orzo, parsley and cilantro to the same pot with the chicken broth and cook orzo for about 8 minutes or until al dente.
Now add the edamame, shrimp, parmesan cheese, lemon juice and zest and stir until creamy. At this point, you can add a drizzle of olive oil which amounts to about 1 tablespoon or 2 and stir. I love the taste of olive oil on my pasta so I usually add a little more than just 2 tablespoons, but thats just my preference. Enjoy!
