Recipe from America’s Test Kitchen, Adapted by Judi Graber

• 1 tbsp. EVOO
• 1 red onion, finely chopped
• 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces (I used a mixture of red and yellow bell peppers)
• 4 large garlic cloves, minced (I finely chopped the garlic)
• 2 tsp. fresh oregano, minced or 1/2 tsp. dried
• 2 cups orzo
• pinch saffron threads or two
• 3 cups low-sodium chicken or vegetable broth (I actually used a combo of chicken and veggie broth)
• 1 (14.5 oz.) can petite diced tomatoes, drained with juice reserved
• 1 lb. extra large shrimp; peeled, deveined and tails removed
• Kosher salt and 4 pepper mix to season the shrimp
• 1/2 cup frozen peas
• feta cheese, crumbled
• green scallion slivers
• lemon wedges to garnish

Pre-heat oven to 375 degrees. Add EVOO in a 12-inch ovensafe, nonstick skillet (I used a cast iron skillet) over medium heat. Stir in onion and pepper and cook until softened, 5-7 minutes. Add garlic and oregano and cook about 30 seconds. Stir in orzo and saffron and cook until orzo is lightly browned, about 4 minutes. I doubled the cooking time to 8 minutes.

Add broth and reserved tomato juice; bring to a simmer and cook until orzo is al dente, 10-12 minutes.

Pat prepared shrimp dry with paper towels and sprinkle with salt and pepper. Add shrimp, tomatoes and peas into orzo mixture; sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are opaque and feta is lightly browned, about 20 minutes. The shrimp were overcooked so I will cut back the baking time to at least 15 minutes, maybe less depending on the size of the shrimp.

Remove skillet from oven and sprinkle with scallion slivers. Garnish with lemon wedges.

Recipe by cookingwithauntjuju.com