Cajun Shrimp on Creamy Orzo Florentine

This is a delicious way to prepare shrimp flavored with a rich smokey cajun dry rub. The deep shrimp flavor is coupled with the smoothness of creamy orzo, featuring a flavor infusion from sun-dried tomatoes, balanced with fresh spinach. I've prepared this many times and it always gets rave reviews. If your crowd likes shrimp, they should love this dish.

1 lb large shrimp, peeled and deveined, shells retained

1 Tbsp smoked paprika

1 Tbsp favorite cajun seasoning

For the shells:

2 Tbsp olive oil

1 cup dry white wine

For the orzo:

1 Tbsp olive oil

1 cup orzo

2 cups chicken broth

1 cup heavy cream

2 Tbsp sun dried tomatoes in oil, chopped

4-5 oz fresh spinach leaves, coarsely chopped

For the shrimp:

2 Tbsp olive oil plus 2 Tbsp butter

1 shallot, chopped

3 cloves garlic, minced

Toss the shrimp well with the paprika and cajun seasoning in a bowl.

Tip the shells into a small pot along with the olive oil. Fry the shells over medium-high heat, stirring very often. Cook for about 5 minutes, until all the shells have turned pink and you smell a flavorful aroma from the pot.  Carefully add the white wine and boil the shells gently for about another 5 minutes. Strain the shells from the broth and discard. Reserve broth.

Toast the orzo a bit in olive oil in a medium pot over medium-low heat for about 5 minutes, stirring almost constantly. Add the chicken broth and reserved shell broth, and bring to a gentle boil, stirring very often (the orzo can otherwise stick to the pot). Now stir the cream and sun-dried tomatoes into the orzo and cook another few minutes. 

You will need to taste test the orzo for doneness, adding a bit of water if needed for extra cooking.  Keep the orzo nice and creamy - don’t allow it to dry out. When the orzo is about al dente, stir in the spinach. Remove the orzo from the heat, and stir every once in a while as you cook the shrimp.

Melt the butter in the olive oil in a large skillet. Sauté the shallot over medium heat for about 5 minutes. Add the garlic and cook another minute. Add the shrimp in a single layer and turn heat to medium-high. Cook the shrimp only about 2-3 minutes, until the first side turns pink. 

Using tongs, flip each shrimp and cook for another minute or two, just until the shrimp are cooked through, and not a moment longer.

Refresh the orzo with a dash of water to assure a really creamy orzo.  Plate the orzo and top with shrimp. Serve with fresh lemon.

Serves 4.

...served at Jackson St... (I added sautéed mushrooms to the orzo)