- 1lb medium shrimp, peeled and deveined
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp ground cinnamon
- 4 cloves garlic, pressed or minced, divided
- 1½ TBS canola oil
- ⅓ c. minced shallots
- 1 c. dry orzo pasta
- 2 c. low sodium chicken broth
- 1 c. water
- 1 10- ounce can no salt added diced tomatoes with green chilies
- Juice of 2 limes
- ¼ c. chopped cilantro
- 2 c. sliced zucchini
Preheat the oven to 400°F.
In a large bowl, toss the shrimp with the salt and pepper and 1 clove of pressed garlic; set aside.
Heat canola oil over medium high and add the minced shallots and garlic; cook for 30 seconds or until fragrant, stirring often so the garlic doesn’t burn.
Add the dried orzo pasta and continue to cook and stir, until the orzo is golden and smells nutty. Add the chicken broth, water, tomatoes with green chilies, cinnamon, lime juice and cilantro; cook until the orzo is tender, about 5-8 minutes.
Add the zucchini and cook for 2-3 minutes; finish by adding the shrimp.
Transfer the skillet to the oven and bake for 10-12 minutes or until the shrimp is done and the orzo is tender.