One-Pot Chermoula Shrimp and Orzo

Step 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.)

• Lemon Zest, extract from the source ingredient; yield varies
• ×2Lemon
• Lemon Juice
• 1 cupCilantro, finely chopped
• 1 cupParsley, finely chopped
• 3 clovesGarlic, peeled and finely chopped
• 2 tspPaprika
• 1 tspGround Cumin
• 1 tspFine Salt
• ½ tspGranulated Sugar

Step 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.

• 1 tbspUnsalted Butter
• 1 cupOrzo

Step 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.

• 1 cupOrzo

Step 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.

• 0.8 lbShrimp, peeled and deveined, tails removed
• 1 cupOrzo
• 1 tspFine Salt

Step 5 · Serve

Serve immediately, topped with the grated lemon zest.

• Lemon Zest, extract from the source ingredient; yield varies