in case you haven’t heard, its a shrimp summer. so, naturally, I will be embracing everyone’s favorite edible crustacean.
this recipe is a creamy shrimp-y orzo with caramelized lemons and a whole hunk of garlicky Boursin cheese. its cooked in an “orzotto” style, which is where you cook orzo the same way you’d cook risotto (as in, toast it first, then add broth in batches until absorbed). the good news is it cooks WAY faster than risotto!
this recipe is super easy and very customizable! I love the Boursin, but I will admit it is a lot of cheese, so you can totally go with about 1/2 a block of Boursin and add as needed. topped with some slightly spicy panko breadcrumbs and chives, this dish looks and feels like it just came out of a restaurant kitchen.
let’s get into some details
the shrimp: truly, whatever shrimp you want to use is fine. I used pre-peeled raw rock shrimp because that is what my store had. if you live somewhere with local shrimp, definitely opt for that! you could even do langoustines or something shrimp-adjacent.
the Boursin: Boursin cheese is a spreadable, creamy, and slightly crumbly cheese, usually flavored with garlic & herbs. I use a whole block of Boursin in this recipe. however, like I said, feel free to use less if you prefer less cheese or garlic taste!
the orzo: I highly recommend using orzo in this recipe. why? because I think orzo is the best. however, you can definitely use another small pasta shape if needed. I’d suggest sticking with smaller shapes though, if possible!
substitutions:
if you can’t find Boursin cheese, look for alouette spreadable cheese, or a garlic and her flavored goat cheese log.
for a dairy-free option, Boursin makes a dairy-free version of their cheese! for gluten-free, I recommend using Banza rice (it says rice, but it is basically orzo). However, I recommend boiling separately, then draining and rinsing before adding to the sauce.
watch the video of this recipe
the full recipe:
lemony shrimp orzo with Boursin cheese
ingredients:
2 tbsp Olive oil, divided
1 pound Shrimp, peeled & deveined (I used rock shrimp)
1/4 tsp Onion powder
1/4 tsp Smoked paprika
1 tsp Diamond Crystal Kosher Salt
3-4 thin Lemon slices, diced
1 cup Orzo
2.5 cups Chicken broth
1/2 Lemon, juiced
5.2 oz Block of Boursin cheese, garlic & fine herbs flavor
1 tbsp Butter (or olive oil)
3 tbsp Panko breadcrumbs
1/2 tsp Calabrian chilies or chili crunch, or similar spicy condiment.
Chives, thinly sliced
directions:
In a large pot, add 1 tbsp olive oil over medium heat. add the peeled and deveined shrimp. sprinkle on the onion powder, smoked paprika, and 1/4 tsp of kosher salt.
Stir and cook until shrimp is 90% cooked through, about 3-5 minutes depending on the size of the shrimp. Remove from the pot and set aside on a plate.
If necessary, wipe out any liquid in the pot from the shrimp. Add another tablespoon of olive oil, then add the diced lemon over medium-high heat. Sauté until the lemons soften and slightly begin to brown.
Add the uncooked orzo. If necessary, add more olive oil to the pot in order to toast the orzo. Toast for about 4 minutes, stirring continuously, or until the orzo turns a slight tan color.
Add about 1 cup of chicken broth to the pot, lower to medium-low heat. Stir and simmer until the orzo has absorbed most of the broth. Then, add another cup, and repeat until the orzo has absorbed the broth. Leave the remaining 1/2 cup of broth for later.
Add 1/2 tsp kosher salt to the orzo, along with the lemon juice. Stir to combine.
Turn the heat to low, then add the Boursin cheese block to the center of the orzo pot. Use a wooden spoon to stir the cheese into the orzo, until it has fully melted.
Once melted, add the remaining chicken broth, and stir to combine. Bring to a very gentle simmer, just slightly above low heat.
Add the cooked shrimp back into the pot, stir to combine.
Turn off the heat and set aside.
Make the Breadcrumbs: In a small pan, melt butter over medium heat. Add panko breadcrumbs and stir until they begin to turn lightly golden. Mix in the Calabrian chilies or chili crunch. Add the final 1/4 tsp kosher salt. Once golden and toasted, remove from heat and add breadcrumbs to a bowl or container.
Serve the shrimp orzo hot, garnishing with pinches of the breadcrumbs along with thinly sliced chives.
I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!