Welcome to one-pot week! I love any meal I can make in just one pot or pan, don’t you? It just makes cooking — and cleanup — so much simpler. Today I’ve got a one-skillet meal that’s a kind-of cheater paella, using quick-cooking orzo instead of rice. In addition to the orzo, you’ll need 6 cloves garlic, 3 cups cherry or grape tomatoes, chicken broth (preferably low-sodium), 1 pound shrimp, and fresh basil leaves. And make sure you have a large ovenproof skillet with a top.
Sarah’s Tip of the Day:
In the video, I’ll show you my favorite trick for cutting many tomatoes at once. You won’t believe how much time it saves in this recipe. I’ll also teach you about the “absorption method” of cooking (which you’ve probably already used without knowing it had a fancy name). Don’t forget to tune in!
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2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 cups halved grape tomatoes (about 1 pound)
Coarse salt and ground pepper
3/4 pound orzo
3 1/4 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined
1 cup fresh basil leaves, torn
Get the full recipe:
Per serv (makes 4): 540 cal; 11 g fat; 39 g protein; 72 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Skillet Shrimp and Orzo | Everyday Food with Sarah Carey
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