Best Seafood Stew With Orzo Recipes

ORZO SHRIMP STEW

Orzo Shrimp Stew image

Make and share this Orzo Shrimp Stew recipe from Food.com.

Provided by Juenessa

Categories Stew

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups reduced-sodium chicken broth
5 cups broccoli florets
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup uncooked orzo pasta
1 lb uncooked medium shrimp, peeled and deveined
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons butter

Steps:

In a large nonstick skillet or saucepan, bring broth to a boil.
Add the broccoli, tomatoes and orzo.
Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
Add the shrimp, salt and pepper.
Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender.
Stir in basil and butter.

Nutrition Facts : Calories 404, Fat 9.8, SaturatedFat 4.5, Cholesterol 188.1, Sodium 939.4, Carbohydrate 45.6, Fiber 3, Sugar 4.8, Protein 35.1

ORZO SHRIMP STEW

Orzo Shrimp Stew image

My husband and I really enjoy seafood, so I don't skimp on shrimp in this mildly seasoned stew. We also adore the broccoli, tomatoes and pasta. -Lisa Stinger, Hamilton, New Jersey

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings (1-3/4 quarts).

Number Of Ingredients 9

Ingredients

2-1/2 cups reduced-sodium chicken broth
5 cups fresh broccoli florets
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked orzo
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons butter

Steps:

Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.

Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 875mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 5g fiber), Protein 30g protein.

ONE-POT SEAFOOD ORZO RISOTTO

One-Pot Seafood Orzo Risotto image

Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tablespoons)
1/2 red onion, chopped (1 cup)
1/2 bulb fennel, cored and chopped (1 cup)
3 tablespoons tomato paste
Coarse salt and freshly ground pepper
1/2 cup dry vermouth
1/2 teaspoon saffron
1 pound orzo
2 cups clam juice
1 cup low-sodium chicken broth
12 mussels
1/2 pound medium shrimp (about 16), deveined
1/2 pound squid, cut into rings
1 pound cockles or other small clams
1 pound halibut or other meaty white fish, cut into chunks
Fresh flat-leaf parsley leaves, for serving

Steps:

Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.

MEDITERRANEAN SEAFOOD AND ORZO SOUP

Mediterranean Seafood and Orzo Soup image

Server this soup with French bread toasts topped with chopped marinated artichoke hearts that have been tossed with a little olive oil. From Bon Appetit.

Provided by ngibsonn

Categories Halibut

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs halibut, cut into 1-inch cubes
3 tablespoons fresh lemon juice
4 teaspoons olive oil, plus
1/4 cup olive oil
2 large onions, halved and thinly sliced
1 (28 ounce) can Italian plum tomatoes, drained
4 (8 ounce) bottles clam juice
1 1/2 cups dry white wine
1 bay leaf
orange rind, cut into 2 1 x 4-inch strips
1/4 teaspoon fennel seed, crushed
1/4 teaspoon dried crushed red pepper flakes
1 cup orzo pasta
2 lbs fresh clams, well scrubbed or 2 (10 ounce) cans baby clams, drained
minced fresh parsley

Steps:

Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
Let mixture stand while preparing soup.
Heat 1/4 cup oil in a heavy large saucepan over medium heat.
Add onions and cook until translucent, stirring occasionally, about 10 minutes.
Squeeze tomatoes through fingers to break up while adding to saucepan.
Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
Simmer soup for 10 minutes.
Add orzo and cook for 5 more minutes.
Add clams to soup.
Cover and cook for 5 minutes longer.
Add halibut.
Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
Discard bat leaf, orange peel and any clams that do not open.
Season to taste with salt and pepper.
Garnish with parsley.