RECIPE

Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans

This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though!

Ingredients

  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 1 1/4 pounds green beans, trimmed of stem ends
  • Salt and pepper
  • 1/2 pound orzo pasta
  • 1/4 pound chorizo or other spicy sausage, diced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 small jalapeño pepper, seeded and finely chopped
  • 1 pound medium to large shrimp, deveined
  • 1 teaspoon smoked or sweet paprika
  • 1 can diced tomatoes (15 ounces)
  • 1 cup grated or shredded Manchego cheese or other tangy white cheese
  • A handful of flat leaf parsley, finely chopped

Preparation

Bring a pot of water to a boil for the orzo pasta.


Pre-heat the oven to 400°F.


When the oven is hot, pile the green beans on a cookie sheet, coat with 2 tablespoons EVOO, then season with salt and pepper. Roast 15 minutes until brown at edges and tender.


When water comes to a boil, salt it and cook the orzo to al dente.


Heat a tablespoon of EVOO in a large, deep skillet over medium-high heat. Add chorizo to pan and render it for 1 minute, then add the onions, peppers and garlic and season with salt and pepper.

Cook the vegetables for 5 minutes, then season shrimp with smoked paprika or sweet paprika and toss into pan.

Stir in tomatoes and cook 5 minutes until shrimp are pink and firm.


Drain pasta and place in a medium bowl. Stir in the cheese and parsley to evenly coat the orzo.


Serve the shrimp alongside the orzo and roasted green beans.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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Rachael Ray