Creamy spinach orzo

 

• 1 cup vegetable or chicken broth
• 1/2 cup milk
• 1/2 cup orzo
• 1/2 cup Parmesan cheese
• Big handful roughly chopped baby spinach

• Combine the broth and milk in a medium saucepan and bring to a boil.
• Add the orzo and cook for 8-10 minutes, stirring occasionally.
• Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
• Taste the orzo. Add salt and pepper to taste.  

Spanish garlic shrimp

 

• frozen large shrimp (21-25 count) - thawed, peeled, and deveined

• 1 teaspoon hot smoked paprika (doesn’t have to be hot)

• kosher salt to taste

• cloves garlic to taste

• extra-virgin olive oil

• 2 tablespoons dry sherry (substitute white wine plus a pinch of sugar for the sherry.)

• 1 tablespoon chopped Italian flat-leaf parsley

  1. Place shrimp in a bowl and season with paprika and kosher salt; mix well.  

     Heat oil in a skillet over medium heat; add garlic and cook about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley.

     Serve with creamy spinach orzo.