Equipment
- 1 Broiler-proof skillet with lid. Foil works as a lid in a pinch, too.
Ingredients
- 2 tbsp + 1 tsp olive oil
- 5 cloves garlic, minced
- 3 c grape or cherry tomatoes, halved
- salt and pepper, to taste
- 1/2-1 tsp sugar
- 3/4 lb orzo, white or whole wheat
- 3- 1/4 c low-sodium chicken broth
- 2 pounds large shrimp, peeled and deveined
- 1 c fresh basil leaves, cut into ribbons
Instructions
- Preheat oven to 400. Place rack in top position. In a large broiler-proof skillet, heat olive oil over medium heat. Add garlic about 1 minute. Increase heat to high and add tomatoes and sugar. Season with salt and pepper, stirring occasionally, until softened. This will take roughly l6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven and bake for roughly 12 minutes, or until liquid is mostly absorbed.
- Meanwhile, toss shrimp with 2 tsp olive oil and 1/2 teaspoon each of salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque through, roughly 4-5 minutes.
- Sprinkle with basil.
Notes
Why sugar? Just a touch of it further sweetens and mellows the acidity of the tomatoes. Don't want to add it? No problem -- it's delicious either way.
Oh - there are those who say one should not add cheese to a seafood dish. We're not those people. We love a sprinkling of shredded parmesan on top of this!
Servings: 6