Orzo Shrimp Stew

Name: Orzo Shrimp Stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2-1/2 cups reduced-sodium chicken broth; 5 cups fresh broccoli florets; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup uncooked orzo; 1 pound uncooked medium shrimp, peeled and deveined; 3/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons dried basil; 2 tablespoons butter

My husband and I really enjoy seafood, so I don’t skimp on shrimp in this mildly seasoned stew. We also adore the broccoli, tomatoes and pasta. —Lisa Stinger, Hamilton, New Jersey

Ingredients

2-1/2 cups reduced-sodium chicken broth
5 cups fresh broccoli florets
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked orzo
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons butter

Directions

Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.

Nutrition Facts

1-3/4 cups: 401 calories, 10g fat (5g saturated fat), 190mg cholesterol, 919mg sodium, 45g carbohydrate (0 sugars, 4g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

Originally published as Orzo Shrimp Stew in Light & Tasty August/September 2001

Reviews

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Average Rating:

debstamp

Jan 21, 2019

This was so good, fast and easy to make. I made this exactly as written, except for using the basil, oregano
Jan

Dec 24, 2018

5-stars because there isn't a sixth!! This recipe is so simple, but the end result is amazing! Don't pass on this one! My husband words - "This is a keeper!" I used canned diced stewed tomatoes because that's what I had. We like a little heat, so I added a little cayanne pepper - wasn't necessary, just a preferance for heat. Oh, and you're probably gonna want to double the recipe! So good!!
bobjackson31759

Dec 23, 2018

I haven’t made this yet but it looks super delicious. I do have a question though. I have seen this a lot when making a seafood dish people use chicken stock instead of using seafood stock which is available. Is there a particular reason for it. I myself would rather use seafood stock so just asking
cdnvr

Jan 19, 2012

This was wonderful! I followed the recipe exactly, with one small exception - instead of using plain canned diced tomatoes, I used the canned diced tomatoes with basil, oregano and garlic. This was a big hit with the family. That being said, I would definitely double the recipe next time, because if you truly are serving four people, with decent size appetites, it may not be quite enough, and, I also like to have leftovers!
cdnvr

Jan 18, 2012

Excellent! The only small thing I did differently was, rather than using plain canned diced tomatoes, I used the basil, garlic & oregano canned, diced tomatoes. Other than that minor change in the type of canned tomatoes, I followed this exactly and would absolutely make again
cookinginMI

Apr 20, 2010

Fast, easy and delicious!!!