Orzo is another form of pasta that is commonly used in North America which is shaped in the form of rice. It is very versatile and absorbs flavors well as you will see in this Za’atar shrimp and orzo recipe.
Za’atar is a middle eastern spice that boasts bold flavors with spices like sumac, sesame, cumin and herbs. The spice mix in this recipe adds some zestiness and elevates the flavor profile. The shrimp is seasoned with Za’atar and then seared on one side over medium high heat.
This recipe uses vegetables that also absorbs some of the flavors from the pan after the shrimp is seared. You can use whatever vegetables you like but I opted for zucchini, red peppers and onions. I also added some jarred baby artichoke hearts, tossing it in after the peppers and onions cooked down.
You can make this creamy like I did by adding some creme fraiche at the very end along with some lemon juice. Top it off with feta cheese and you have yourself an easy weeknight dinner.
Za’atar Shrimp and Orzo
Za'atar seasoned shrimp tossed with orzo, zucchini, artichoke hearts, red peppers and olives
- 8 oz frozen shrimp or raw shrimp (peeled, deveined and tail off)
- 1 tbsp za'atar spice mix (powdered or grinded with pestle and mortar)
- 1 red pepper (small)
- ½ red onion
- ½ zucchini
- ⅔ cup orzo
- 1 tbsp creme fraiche
- ½ cup pimento stuffed olives
- 1 lemon
- 10 baby artichoke hearts ((jarred or prepared))
- 2 tbsp feta cheese (crumbles)
- salt and pepper
- ½ tbsp olive oil (extra virgin)
Bring a pot of water to a boil over high heat. Cook orzo according to instructions on package or al dente.
While the orzo cooks, cut and dice the red peppers, onions and zucchini (medium dice). Halve the artichokes and set them all aside. If your za'atar isn't ground up, use a spice grinder or mortar to grind it to a powdery consistency.
If you are using frozen shrimp be sure to thaw it out prior to this or run it under cold water for about 5 minutes. Dry shrimp with a paper towel to get rid of extra moisture and place in a bowl with about ⅔ of the za'atar spice, olive oil and a spritz of lemon juice.
Once the orzo is done, reserve 3 tablespoons of orzo broth and drain the rest. Heat up a large skillet to medium high and drizzle with about a teaspoon of olive oil. Add the shrimp and allow to char on the bottom without stirring for about 5 minutes. Next add in the zucchini, red peppers, artichokes and onions and cook for about 3 minutes until the zucchini gets slightly crisp.
Reduce heat to medium and add in the cooked orzo, olives, creme fraiche and the reserved orzo broth. Season with the leftover za'atar spice, salt & pepper and stir until combined.
Top with feta crumbles and enjoy!
