1cupshiitake mushrooms, dirt brushed off and end of stems removedslice if you want smaller pieces of mushroom
1/2tbspsmoked paprika
1/2tbspcoriander
1/2tbspgarlic powder
1/2tspginger powder
1inch fresh ginger, peeled and minced
2garlic cloves, peeled and minced
1tbsptomato paste
1 1/2cups vegetable broth can also use chicken broth
3/4cupuncooked orzo
1pound raw thawed shrimp, tail on
1/2cuppitted kalamata olives, sliced in half
salt and pepper to taste (try to limit salt if broth is not low sodium)
a pinch of basil, sliced for garnish
Instructions
Pre-heat the oven to 400 degrees F.Heat olive oil in a large cast iron skillet (or oven safe skillet) over medium-high heat. Saute the onion, zucchini and shiitake mushrooms until the onion is translucent, about 5 minutes.
Add the minced ginger and garlic, tomato paste and all of the spices to the skillet. Stir well and allow to cook until fragrant, about 60 seconds.
Pour in the broth and orzo. Mix the orzo well, and try to get every piece submerged in the broth. Place the shrimp over the top of the orzo. Salt/pepper to taste, then sprinkle with kalamata olives.
Bake for 15-20 minutes, until all of the liquid is absorbed by the orzo and the shrimp are cooked through. Chop up some basil and sprinkle over the top. Serve and enjoy!
Keyword mediterranean shrimp, one skillet, shrimp and orzo
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