One-Pot Shrimp Orzo with Harissa and Tahini

This One-Pot Shrimp Orzo with Harissa and Tahini is made with shrimp, onion, bell pepper, orzo, white wine, harissa and tahini.

Harissa is a spicy chili paste that is super versatile. You can add harissa on your meats and eggs. The incorporation of tahini gives the dish the creaminess it deserves.

 This One-Pot Shrimp Orzo with Harissa and Tahini requires a lot of focus when making it. Everything is done in one-pot, which makes clean up that much easier. You start off by sautéing the veggies, cooking the orzo in harissa and broth, and finally cooking the shrimp as well as adding the tahini. Tahini is very similar to the consistency of peanut butter, so adding tahini in the liquid will make it creamy.  

Instructions:

In a bowl, toss the shrimp in with salt and pepper for 15 minutes max. Set aside on a plate.

In a large deep saucepan, heat olive oil over medium heat. Add the onion and bell pepper and cook until soft, about 4-5 minutes. Pour in the orzo and toast for 3 minutes, stirring frequently. Add the garlic and cook until fragrant, about a minute longer.

Sprinkle the cumin and the white wine, until the wine has evaporated, about 4 minutes.

Pour in the harissa paste as well as the broth and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until the orzo is al dente.

Uncover and add the shrimp into the simmering sauce & orzo (there should still be liquid) as well as the tahini and cover again and keep cooking for another 3 minutes, until the shrimp is pink and opaque.

Add the lemon juice and garnish with parsley.

Dishes like One-Pot Shrimp Orzo with Harissa and Tahini

• Latin Chicken Orzo with Sazon and Achiote
• Cajun Shrimp Orzo
• Arroz con Pollo

One-Pot Shrimp Orzo with Harissa and Tahini

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This One-Pot Shrimp Orzo with Harissa and Tahini is made with shrimp, onion, bell pepper, orzo, white wine, harissa and tahini.

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Ingredients

Scale 1x2x3x

• 1 pound medium to large shrimp, peeled and deveined
• Salt and pepper
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 medium red bell pepper, sliced
• 1 cup orzo
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• ⅓ cup dry white wine
• ¼ cup harissa paste
• 1 cup broth (chicken or vegetable)
• ¼ cup well stirred tahini
• Juice of ½ lemon
• ¼ cup fresh chopped parsley

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Instructions

1. In a bowl, toss the shrimp in with salt and pepper for 15 minutes max. Set aside on a plate.
2. In a large deep saucepan, heat olive oil over medium heat. Add the onion and bell pepper and cook until soft, about 4-5 minutes. Add the orzo and toast for 3 minutes, stirring frequently. Add the garlic and cook until fragrant, about a minute longer.
3. Add the cumin and the white wine, until the wine has evaporated, about 4 minutes.
4. Pour in the harissa paste, salt, as well as the broth and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until the orzo is al dente.
5. Uncover and add the shrimp into the simmering sauce & orzo (there should still be liquid) as well as the tahini and cover again and keep cooking for another 3 minutes, until the shrimp is pink and opaque.
6. Add the lemon juice and garnish with parsley.

Notes

• First focus on cooking the orzo, then on the shrimp. Shrimp cooks fairly quickly so always be watching and do not overcook. 

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1
• Calories: 348.1
• Sugar: 2.1 g
• Sodium: 447.0 mg
• Fat: 14.5 g
• Saturated Fat: 3.3 g
• Carbohydrates: 33.7 g
• Fiber: 4.3 g
• Protein: 22.4 g
• Cholesterol: 127.5 mg