Try this Shrimp and Orzo Risotto recipe, or contribute your own.
Suggest a better descriptionSource: cooks country
melt butter in a dutch oven over med heat. Add onion and garlic and cook until onion is softened, about 4 minutes. Add orzo and cook until lightly toasted, about 3 minutes. Stir in broth, 1 1/4 teaspoon salt, 1/4 teaspoon pepper turmeric and paprika and bring to a boil. Reduce heat to medium low, cover and simmer, stirring occasionally, until orzo is just tender, about 12 minutes.
Pat shrimp dry and sprinkle with remaining salt and pepper. Stir shrimp into orzo and cook, covered, until shrimp is done. About 5 minutes.
Off heat add parsley, zest and juice.
Serve
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Serving Size: 1 Serving (1541g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3140 | ||
Calories from Fat: 1761 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 195.6g | 261 % | |
Saturated Fat 57.4g | 287 % | |
Monounsaturated Fat 78.7g | ||
Polyunsanturated Fat 41.9g | ||
Cholesterol 1256.7mg | 387 % | |
Sodium 2199.4mg | 76 % | |
Potassium 2927.5mg | 77 % | |
Total Carbohydrate 53.9g | 16 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 52.6g | ||
Protein 273.4g | 391 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3140
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