It was almost TOO hot to make anything at all.
Almost, I said.
In keeping my promise to you for easy stovetop summertime recipes. Let's do this one next.
And - even though I don't know crap about crap in the healthy food department (clearly) - I think this is pretty darn healthy.
Add the chicken broth to a pot and bring to a boil.
Reduce the heat to low and add the saffron. Stir and cook until the saffron has bloomed.
I'm not terribly sure what this technically means. I THINK I know - but I think it's just shot in the dark.
But this is kind of how things were looking after a few minutes of simmering.
Kinda beautiful isn't it?
Add the orzo and cook in the broth/saffron mixture according to the package directions.
When the orzo is finished cooking, drain and add salt,
and the parsley. Stir to combine.
Serve with shrimp (which you tossed with lemon juice, salt and pepper, then cooked in a frying pan - two or three minutes on each side).
I REALLY liked this. It's easy, simple, freshly-flavoured from the olive oil, lemon, and parsley.
I also loved that it took almost no time at all to assemble. In my little corner of the world - it's a dreadful thing to waste a summer day inside since we have so little time before winter comes back.
So it's perfect for a busy weeknight, or a lazy Sunday, last-minute meal.
Now - get back out there and soak up the sun! It's a limited time thing in Canada.
xoxo - the Cane Girl
Saffron Orzo with Shrimp
4 cups reduced-sodium chicken broth
1 teaspoon saffron threads
1 pound orzo
7 Tablespoons extra virgin olive oil
1/4 cup chopped fresh parsley
Juice of 1 lemon
3 teaspoons salt
1/2 teaspoon ground black pepper
1 pound large shrimp, peeled and deveined
- In a large pot, bring the chicken broth to a boil over high heat.
- Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has "bloomed", about 5 minutes.
- Return the heat to medium and bring the stock to a boil. Add the orzo and cook until tender, but still firm to the bite, stirring occasionally. About 8 to 10 minutes.
- Drain the orzo and transfer to a large bowl. Add 4 Tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons of salt, and 1/4 teaspoon black pepper. Combine thoroughly.
- Toss the shrimp with 1 teaspoon salt, 1/4 teaspoon black pepper, and the remaining lemon juice.
- Heat the remaining 3 Tablespoons of olive oil in a medium skillet over medium high heat. Add the shrimp in a single layer.
- Cook the shrimp until just turning pink, about 2 minutes per side.
- Add the shrimp to the orzo and toss to combine.
Source: Tracey's Culinary Adventures