One-Pot Chermoula Shrimp and Orzo
  • Dinner

One-Pot Chermoula Shrimp and Orzo

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

A quick and easy one-pot dinner where orzo is cooked in chermoula and stock, with shrimp added at the end.

4 servings

~30 min

Ingredients

For the Chermoula

  • Lemon×2
  • Cilantro, finely chopped1 cup
  • Parsley, finely chopped1 cup
  • Olive Oil¼ cup
  • Garlic, peeled and finely chopped3 cloves
  • Paprika2 tsp
  • Ground Cumin1 tsp
  • Fine Salt1 tsp
  • Granulated Sugar½ tsp

For the Orzo and Shrimp

  • Unsalted Butter1 tbsp
  • Olive Oil1 tbsp
  • Orzo1 cup
  • Vegetable Stock1½ cups
  • Shrimp, peeled and deveined, tails removed0.8 lb

Instructions

  1. Make the Chermoula

    Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)

  2. Prepare the Orzo

    Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.

  3. Cook the Orzo

    Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.

  4. Add the Shrimp

    Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.

  5. Serve

    Serve immediately, topped with the grated lemon zest.

Recipe from cooking.nytimes.com

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