by Susan Hanna 

Here’s another recipe that uses staples from the pantry and freezer. Brown sliced sausage and garlic, add orzo and cook for a few minutes. Add broth, tomatoes and spices and simmer for about 9 minutes. Scatter shrimp and peas over orzo, cover and cook for about 5 minutes. Let stand for 5 minutes and serve. Cook’s note: I had some leftover cooked chicken, so I added that to the sausage and heated it through.  

Serves 4

Avoiding Additives and Preservatives

I used Free From hot Italian sausages and Imagine Organic chicken stock. Unico or Blue Menu tomatoes are additive-free. Check the spices for colour and anti-caking agents. Look for frozen shrimp with only salt added. For more recipes using all-natural ingredients, visit Eye For a Recipe.

 

Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 8 ounces (226 g) cooked hot or sweet Italian chicken sausage, cut into ¼ -inch- (0.6-cm) thick rounds
  • 4 cloves garlic, minced
  • 1 ½ cups dried orzo pasta (10 ounces/285 g)
  • 2 cups (500 ml) low-sodium chicken broth
  • 1 (14.5-ounce/428 ml) can diced tomatoes
  • 1 teaspoon (5 ml) smoked paprika
  • ¾ teaspoon (3.75 ml) kosher salt, divided
  • ½ teaspoon (2.5 ml) freshly ground black pepper, divided
  • 8 ounces (226 g) uncooked peeled and deveined large shrimp, thawed if frozen (26 to 30 shrimp per pound)
  • ½ cup (125 ml) frozen peas
  • 2 tablespoons (30 ml) chopped fresh parsley leaves

Preparation:

  1. Heat oil in a 9- or 10-inch (23-25 cm) cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.
  2. Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices, paprika, ½ teaspoon (2.5 ml) of the salt and ¼ (1.25 ml) teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining ¼ teaspoon (1.25 ml) each salt and pepper.
  3. Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve. 

From Kitchn