Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
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
- Bring pot of water to a boil for the orzo. Preheat oven to 400 degrees.
- 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.
- When water comes to a boil, salt and cook orzo until al dente.
- 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.
- 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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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!