One Pot Garlic Butter Shrimp and Orzo {Perfect For Busy Weeknights}!

We all need more quick and easy weeknight dinner recipes in our back pocket and this One Pot Garlic Butter Shrimp and Orzo is a good one to add to the list!

You need just a handful of ingredients: shrimp, garlic, lemon, olive oil, chicken broth, red pepper flakes, orzo, and parsley. 

All you need to do is marinade the shrimp in a mixture of olive oil, garlic, lemon juice and zest, red pepper flakes, salt and pepper. While that marinading you toast some orzo in a skillet with butter and more garlic. Then you cook the orzo with chicken broth, stirring so the pasta becomes creamy and almost risotto-like. When the pasta has absorbed the broth you simply add the shrimp, cover and cook a few minutes until the shrimp are pink and cooked through.

A quick, easy, one pot meal that is perfect for spring! We loved this and I would probably double the recipe next time so there was more of it! I would definitely make this again. 

 One Pot Garlic Butter Shrimp and Orzo

Recipe from How Sweet Eats

by Jessica Merchant

Serves 2

1 pound raw shrimp, peeled and deveined

3 tablespoons olive oil

1 lemon, juiced and freshly zested

4 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

salt and pepper

1 cup orzo

2 tablespoons butter

2 garlic cloves, minced

2-1/4 cups chicken stock

3 tablespoons chopped fresh parsley

lemon wedges, for spritzing

Note: The recipe as written makes 2 nice servings. I highly suggest doubling it if you want enough for 4-6 people.

In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for about 10 minutes.

Meanwhile, heat the butter in a large skillet (a 12 inch works great) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the 2 cloves of minced garlic and cook for 30 seconds.

Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs all the liquid and is fluffed up, about 12-15 minutes.

Add in the shrimp mixture to the orzo and stir. Cover the pot again and cook for another 3-5 minutes, or until the shrimp are pink and opaque and cooked through.

Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

 One Pot Wonders @ IHCC

Michael Symon's Shrimp with Pineapple Glaze

 
Symon said this Shrimp with Pineapple Glaze was one of his favorite summertime grilling recipes so I wanted to give it a go. 

The pineapple glaze consisted of pineapple juice, sherry vinegar, brown sugar, jalapeno, ginger, crushed garlic, toasted coriander and cumin seeds. I was a little worried the pineapple glaze would be too sweet, but it was actually on the mild side, both sweet and smoky.

We enjoyed it, but I'm not sure I'd make it again. It's hard to beat a good buttery garlic shrimp!

Shrimp with Pineapple Glaze

Michael Symon's 5 in 5 

by Michael Symon

Serves 4-6

1 cup pineapple juice

1/4 cup sherry vinegar

1/4 cup packed light brown sugar

1/2 jalapeno (split lengthwise)

1 garlic cloves, smashed

1 tablespoon grated peeled fresh ginger

1 teaspoon coriander seeds, toasted and ground

1 teaspoon cumin seeds, toasted and ground

24 medium shrimp (about 1 pound) shelled and deveined 

salt and pepper

1/4 cup olive oil, plus more for the pan

Preheat a grill or grill pan to medium-high heat.

Put a nonreactive large saucepan over high heat and add the pineapple juice, vinegar, brown sugar, jalapeno, garlic, ginger, coriander and cumin. Bring the mixture to a boil and allow to reduce until thickened while the shrimp is cooking, about 4 minutes.

Thread 3 shrimp onto each of 8 skewers (if wooden, soak in water about an hour before), season with salt and pepper, and drizzle with olive oil. Put the skewers on the grill, cover, and cook until the shrimp turn pink, about 2 minutes per side (I found that this took less time than the recipe called for).

Remove the shrimp from the grill and put them on a platter. Strain the pineapple glaze into a bowl, brush it on both sides of the shrimp, and serve.

Light & Easy @  IHCC

Michael Symon's Chicken Satay with Peanut Sauce

 

 I've been wanting to try my hand at making Chicken Satay with Peanut Sauce for years, but I don't grill often and my son is allergic to nuts, so it makes things difficult.

Today, however, I had all the ingredients and my son was at work so I thought the timing was just right. I got my new cast iron grill pan out and whipped up the peanut sauce: peanut butter, orange zest, orange juice, soy sauce, olive oil, and a jalapeno. 

I cut up the chicken thighs into halves and marinaded them in the peanut sauce for a little while before threading them onto skewers. Grilled them on one side for 3 minutes, then the other side for about 3 minutes and it was done! Easy and peasy oh so delicious!

This is a perfect recipe for this time of year, whether you like to grill indoors or outdoors. It's light and flavorful and quite healthy!

This version uses only about 5 ingredients, but I can see spicing things up with some red pepper flakes or spicy peppers. I liked serving the chicken on some warm and fluffy naan bread, but you could also serve it with veggies and rice.

 

Chicken Satay with Peanut Sauce

Adapted from Michael Symon's 5 in 5

by Michael Symon

Serves 6-8

 2 tablespoons peanut butter

grated zest and juice of 2 oranges

1 jalapeno, minced

1/4 cup soy sauce

1/4 cup olive oil

8 (4-ounce) boneless, skinless chicken thighs, halved*

salt and freshly ground black pepper

1/4 cup roughly chopped fresh cilantro leaves, if desired

*Notes: I had a little over 2 pounds of chicken thighs and there was plenty of marinade to go around.

Preheat a grill or grill pan to medium-high heat. In a small bowl, whisk together the peanut butter, orange zest and juice, jalapeno, soy sauce and olive oil. Season the chicken with salt and pepper. In a medium bowl, toss the chicken with half of the peanut sauce, mixing well to coat the meat.

Thread 2 pieces of chicken onto each of 8 skewers. Put the skewers on the grill, cover, and cook for 3 minutes. Flip the meat, cover, and cook until the meat is well caramelized, about 2 minutes.

Remove the skewers from the grill and put them on a platter. Drizzle with the remaining peanut sauce and top with the cilantro and jalapeno, if you wish. Serve immediately. 

Five Ingredients @ I Heart Cooking Clubs

Michael Symon's Loose Sausage and Peppers Sandwiches

 Sausage with Peppers and Onions is a real favorite in the Cleveland area. You'll find this combination in a hoagie roll at nearly every ball game, festival, fair, bazaar or public event. You can pretty much guarantee it. 

It's always been one of my favorite things to eat, reminding me of home. Problem is, a whole sausage is rather time consuming to cook and the sandwich can take a bit of time. However, this version is made with loose sausage and is therefore much quicker to make. Ten minutes tops and you can have a very flavorful and delicious version of a sausage and pepper hoagie with onions.

I enjoyed Symon's quick version and am quite sure I will be making this on repeat from now on. This version is every bit as delicious as the traditional version. 

You can enjoy this sandwich without cheese, but why on earth would you want to do that? I like to added sliced or shredded mozzarella or provolone and melt it over the top. You might even chose to add some hot peppers or red pepper flakes to your sandwich. Either way, this is delicious, quick, easy, and satisfying!

Loose Sausage and Peppers Sandwiches

Adapted from Michael Symon's 5 in 5

by Michael Symon

Serves 4

3 tablespoons olive oil

1 pound Italian sausage, removed from casings if not bulk

1 yellow onion, thinly sliced (about 1 cup)

3 garlic cloves, minced

1 bell pepper, thinly sliced

salt

4 Italian rolls, split and toasted

*cheese, if desired

Put a large skillet over medium-high heat. Add the olive oil and then the sausage and cook, stirring with a wooden spoon to break up the meat, until browned, about 2 minutes. Scott the sausage to one side of the pan. Add the onion, garlic, bell pepper, and a pinch of salt to the empty space and cook until the vegetables soften and begin to caramelize. Stir to combine the sausage and the vegetables and cook for about 1 more minute.

Spoon the sausage and vegetable mixture onto the toasted hoagie rolls and serve. Add cheese, if you wish.

Welcome Michael Symon @ IHCC!