Rachael Ray's Sunset Orzo with Shrimp and Sausage

This recipe comes from Rachael Ray's website and was also in her magazine. If you read often, which I know a lot of people do because of the wonderful comments you guys have been leaving, you know I love orzo. This meal uses a lot of stuff I regularly have in the pantry and freezer.

Ingredients: (serves 4)

* Salt
* 1/2 pound orzo pasta
* 2 pinches saffron threads
* 1 cup chicken broth
* 3 tablespoons extra-virgin olive oil (EVOO)
* 1/3 pound Spanish chorizo, chopped
* 1 onion, chopped
* 1 small red bell pepper, chopped
* 2 cloves garlic, finely chopped
* 1 teaspoon ground turmeric
* 1/3 cup green peas
* 1 pound medium shelled and deveined shrimp
* 1/4 cup chopped flat-leaf parsley
* 1 teaspoon sweet paprika
* Juice of 1/2 lemon

Directions:

1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3. In a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
4. In another medium skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp


Start boiling some water and lets gather our ingredients.




You need some peas, saffron, orzo, chicken broth, chorizo or sausage, onion, red bell pepper, garlic, turmeric, shrimp, parsley, paprika, and some lemon.




Chop up the shallots or onions. I love shallots so that is what I used.




Chop your garlic.




Chop the red pepper. Get your Orzo in the boiling water while you continue making the rest of the meal.




Get the saffron into a sauce pan with the chicken broth over low heat.




Keep an eye on your orzo as it will cook quickly.




While all of that goes on cook up the sausage or chorizo in some olive oil for about 2 minutes.




Add in the onion, pepper, garlic and turmeric and cook for 5 minutes.




Stir in the peas. If your shrimp is not cooked, grab yet another pan and get those cooking for 2-3 minutes. Drain your orzo and set aside.




I used cooked shrimp so I just tossed mine in the broth to warm through.




I added the shrimp, broth, parsley, paprika and lemon juice into the pan where my veggies were. Stir in the drained orzo and you are ready to eat.




This was a tasty and colorful meal that is a great way to use up some things in your freezer and pantry. I just want to say thanks again for all the wonderful comments and emails.