Shrimp with Orzo and Scallions - One Pan Meal

This what I like to call a Marco Polo dish in that it is a combination of foods and flavors of Italian and Asian cuisines. The Asian spices kick it up a notch for this orzo with seasoned shrimp and scallions. 

Julian's Shrimp with Orzo and Scallions

Orzo may look like a long-grain rice but it is actually pasta. While it is most commonly found in soups and cold salads, here it substitutes for what might otherwise be a rice dish. I'm also using a Japanese mixed chili pepper spice called Shichimi Togarashi to give the dish a little kick. Ingredients include red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. You could substitute with crushed red pepper also commonly served with Italian pasta.  

Set aside the cooked shrimp and scallions 
as you cook the orzo.

It all cooks in one pan to make clean up easier. 

Ingredients

Shrimp

1/2 pound of peeled and deveined large shrimp

    tails removed

1/4 teaspoon baking soda

2 tablespoons olive oil

1 to 1 1/2 teaspoon Shichimi Togarashi or crushed red peppers

  (Use more if you like spicy food, less if you do not.)
1/2 teaspoon granulated garlic

1/2 teaspoon of paprika

1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons cooking oil

5 scallions, cut into 1” pieces 

Orzo

1 tablespoons olive oil

1 cup orzo pasta
2 cloves garlic, minced
1/2 teaspoons salt

2 cups vegetable or chicken stock
1 tablespoon freshly squeezed lemon or lime juice 
1 tablespoon roughly chopped parsley

Instructions

Shrimp:  Thoroughly toss peeled shrimp with baking soda in a bowl. Refrigerate for at least 30 minutes. Drain off any water that has accumulated in the the bowl and toss the shrimp in olive oil to coat. Sprinkle with the spices (Shichimi Togarashi or crushed red peppers, granulated garlic, paprika, sugar and salt. Toss to coat.

In a heavy bottom skillet (10-12 inches with lid) heat oil over high heat until shimmering and cook the shrimp on the first side without stirring until browned, about 1 to 1 1/2 minutes. Using a spatula and tongs, quickly flip and finish cooking on the other side, another 30 seconds. Remove to a plate and set aside. Add the scallions to the pan and sauté to a golden brown and remove to a small bowl or plate.

Orzo:  Add a little more oil to the pan if it is no longer coated. Add the orzo, garlic, and salt and stir well to combine. Add the broth and bring the pan to a low boil, stirring occasionally. Reduce heat to a simmer and cook covered 8-10 minutes until the orzo is al dente and has absorbed most of the liquid. 

Combine: Stir in the scallions and juice. Nestle the shrimp into the orzo cover to warm the shrimp about a minute or two. Serve and garnish with fresh parsley.