One-Pot Chermoula Shrimp and Orzo

Name: One-Pot Chermoula Shrimp and Orzo
Total time: 25 min
Yield: 4 servings
Ingredients: 2 lemons; 1 cup finely chopped cilantro; 1 cup finely chopped flat leaf parsley; 1/4 cup olive oil; 3 garlic cloves, peeled and finely chopped; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon granulated sugar; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 cup orzo; 1 1/2 cups vegetable stock; 3/4 pound peeled and deveined medium to large shrimp, tails removed

By Nargisse Benkabbou

Updated July 8, 2022

One-Pot Chermoula Shrimp and Orzo — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Rating: 4(1,435)
Comments: Read comments

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

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Ingredients

Yield:4 servings

For the Chermoula

2lemons
1cup finely chopped cilantro
1cup finely chopped flat leaf parsley
¼cup olive oil
3garlic cloves, peeled and finely chopped
2teaspoons paprika
1teaspoon ground cumin
1teaspoon fine sea salt, plus more to taste
½teaspoon granulated sugar

For the Orzo and Shrimp

1tablespoon unsalted butter
1tablespoon olive oil
1cup orzo
1½cups vegetable stock
¾pound peeled and deveined medium to large shrimp, tails removed

Ingredient Substitution Guide

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Preparation

Step 1
Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
Step 2
Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
Step 3
Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
Step 4
Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
Step 5
Serve immediately, topped with the grated lemon zest.

Ratings

4 out of 5

1,435 user ratings

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Comments

Randy2 years ago

1. Chermoula will hold its bright green color for 7 days if you wait to add the lemon juice until just before serving. Add at the beginning=khaki green. 2. Fresh herbs lose color & flavor when cooked. Best added at the end. 3. Shrimp needs only 2-3 minutes @ 185° to be perfectly cooked. 4. Add 2 tsp. lemon zest to Chermoula. Do not add sugar. 5. Cook orzo 10 minutes, turn off heat. Add shrimp and Chermoula. Stir, cover, let stand 3 minutes. Taste, add lemon juice and salt to taste. No garnish.

Golem182 years ago

Three cheers for Nargisse Benkabbou. Finally a shrimp recipe that calls for removing the tails. I have never understood why the inedible tails are left on in all too many recipes and all too many restaurant dishes. They add nothing to the dish and are simply a mess to eat and leave a mess on the plate. Hiphiphip hooray! Hiphiphip hooray! Hiphiphip hooray!

PattiB2 years ago

Can I sub out cilantro? I’m one of those folks who think it tastes like soap.

Laura3 months ago

Used a bit more lemon juice, and divided the Chermoula in half. Added the first half into the orzo, and the second half when adding the shrimp. Colors and flavors were bright! A week later, made a double batch and marinated bone/skin-less cut up chicken breasts in it. Baked them in the marinade (siphoning off excess liquid), and use them for sandwich and salad protein. Lebanese family says 12/10!

Christina3 months ago

This is now a family favorite on a weeknight! It was fast and easy. I subbed the orzo for another small pasta I had in the pantry. It was hearty with good flavor and easy clean up. I win win all around!

Elizabeth5 months ago

One of my husband and my favorite recipes! We tend to make about 1.5 times just for the two of us if it’s all we’re having for dinner, and I use a blender or food processor to save time on the chermoula. So delicious and pairs really nicely with a dry white wine.

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