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Recipe Summary

prep:
25 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°F. In a medium saucepan bring 2 cups water, the broth and the saffron or turmeric, if using, to a boil. Add the orzo and cook for 6 minutes, adding the peas during the final 3 minutes of cooking. Drain, reserving 1/2 cup of the cooking liquid.

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  • Meanwhile, in a very large oven-safe skillet heat the oil over medium heat. Add the onion and cook until tender, 6 to 8 minutes. Add corn and cook 2 minutes more. Stir in the drained orzo mixture, reserved cooking liquid, and the shrimp. Season with salt and pepper. Place the tomatoes on top of the mixture in the skillet and transfer the skillet to the oven.

  • Bake for 10 to 15 minutes or until the liquid has been absorbed and the tomatoes are soft. Top with the parsley and serve.

Nutrition Facts

314 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 106mg; sodium 441mg; potassium 559mg; carbohydrates 44g; fiber 4g; sugar 7g; protein 22g; trans fatty acid 0g; vitamin a 1402IU; vitamin c 20mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 138mcg; vitamin b12 0mcg; calcium 70mg; iron 3mg.
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