Wednesday, April 20, 2011

Quick & Easy Shrimp Stew

1. I wanted a quick and easy meal.
2. I cook from scratch.

Numbers one and two don't always go together.

Sure, there are those meals I plan ahead and do the prep work for two meals, but that really doesn't happen as often as it should.

But, lucky for us tonight's meal was fast, made from scratch, and delicious. Jon even requested some of the leftovers be sent with him for his lunch tomorrow. That's always a huge compliment :)

Six ingredients, about 20 minutes, and nearly no prep work involved- this is one of those super simple recipes anyone can do.

My favorite part? I got to use fresh basil from my little spice planter on my back patio. YAY!

Here's to you and your culinary adventures, friends. Cheers!

Shrimp Stew
Serves 5
282 calories per

2 1/2 cups reduced sodium chicken stock
4 cups frozen broccoli florets
1 can (14 1/2 oz) diced tomatoes with garlic, onion, basil UNDRAINED
1 cup uncooked orzo pasta
14 oz medium shrimp, raw- peeled and deveined
2 TBS fresh basil, cut into thin strips
Salt & Pepper to taste

In a large stock pot, bring chicken stock to a rolling boil. Add broccoli, tomatoes, and orzo.

Simmer, uncovered for about 10 minutes- until pasta is tender. Stir occasionally to prevent orzo from sticking to the bottom of the pot.

Remove from heat.

Stir in shrimp. IMMEDIATELY cover. Let sit for 1-2 minutes. Shrimp should be opaque(no longer see through) .

Stir in basil. Salt and pepper to taste.

Serve with crusty bread.

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