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Swim Suit Season


Shrimp, Tomatoes, and Orzo with Basil


(Recipe adapted from Martha Stewart’s Cookbook, “One Pot Meals”)

Hello, my beautiful Friends!   I have really missed you!   

I am so excited to get back to blogging after this long hiatus I have been on.  I thought it would be simple to blog while my family lived in our tiny little apartment for the past 6 months, but boy was I wrong.  We were falling on top of each other all the time and adding blogging to that situation was a NO GO!  We just recently started liking each other again.  LOL!

I kept telling myself that one day I would be able to look back on this temporary decision and be happy I made it.  Honestly, I second guessed myself ALLLLLL THEEEEE  TIME!


I can finally say that the day came when I could finally say that the decision did actually pay off.  We couldn’t afford to build our home while still living in the home we had.  So, we sold first, then did a 6 month lease while it was built.

That is behind us now since we recently moved in.  (Everybody take a deep breath with me and exhale slowly now…………AHHHHHHHHHHH! )

Ok, enough jibber jabber!

In honor of the interesting Summer I had, I want to share a recipe that represents everything Summer to me!  Shrimp, basil, and tomatoes!

This recipe is both yummy AND light!




Recipe:  Shrimp, Tomatoes, and Orzo with Basil

•  3 Cups halved Grape Tomatoes, Halved

•  6 Garlic Cloves, Minced

•  2 Tablespoons Extra-Virgin Olive Oil

•  3/4 lb. Orzo

•  3  1/4 Cups Low-Sodium Chicken Broth

•  1  1/2 lbs. Large Shrimp, Peeled and Deveined

•  1 Cup Fresh Basil Leaves, Chopped


•  Preheat oven to 400 degrees.  Position rack in the top position.

•  In a large ovenproof skillet with a tight-fitting lid, heat 1 tablespoon plus 2 teaspoons oil over medium heat.

•  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 1/4 teaspoon each salt and pepper.  Remove skillet from oven, and place shimp on top of orzo.

•  Heat broiler.  Broil until shrimp are opaque throughout, 4 minutes.

•  Sprinkle with basil and serve.



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