Shrimp Orzo

• servings: 4
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tablespoons extra-virgin olive oil

6 garlic cloves, minced

3 cups halved grape tomatoes

1 pound orzo

4 cups broth

1 pound shrimp

Coarse salt and freshly ground pepper

Rosemary + thyme

Directions

Preheat oven to 400°F, with a rack in top position. In a large ovenproof skillet with a tight-fitting lid, heat 1 tablespoon plus 2 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth, and bring to a simmer. Cover and bake until liquid is mostly absorbed, 10 to 12 minutes.

Toss shrimp with remaining teaspoon oil and ¾ teaspoon each salt and pepper. Remove skillet from oven, and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

Notes

THAWING FROZEN SHRIMP

Place shrimp in the refrigerator to thaw overnight. Too late for that? Put them in a colander, and run cold water over them until they thaw. It should take five to ten minutes.

Martha Stewart Living One Pot