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Spinach and Orzo Pilaf with Paprika Prawns

This easy stove-top supper is a wonderful twist on your ordinary pilaf: we love the use of orzo instead of rice and the spinach adds a lovely color note as well as a delicious freshness. The prawns are quickly sautéed with smoked paprika for just the right flavor. This simple entrée hits all the right buttons for flavor — and is healthy too!

Spinach and Orzo Pilaf with Paprika Prawns

2 tbs. olive oil, separated
1 leek, sliced
2 cloves garlic, chopped
12½ oz. orzo (1½ cups)
2½ cups chicken stock
juice and zest of ½ lemon, plus a bit more
8 oz. baby spinach (4 cups, packed)
1¼ lbs. large, raw shrimp
1 tbs. sweet smoked paprika
2 tbs. chopped fresh mint

Heat 1 tbs. of olive oil over a medium heat and add the leek and garlic. Cook, stirring occasionally for 5-7 minutes to soften. Add the orzo and cook for 2 minutes, then add the chicken stock, lemon juice, and lemon zest. Bring to a boil, then cover, reduce heat and simmer for 10-12 minutes until the orzo is tender and the liquid is mostly evaporated. Add the spinach, a handful at a time, until wilted.

Meanwhile, heat the remains 1 tbs. olive oil in a small skillet and add the shrimp and paprika. Cook for 2-3 minutes until the shrimp are just cooked through. Season and add a bit more lemon juice.

To serve, place the orzo in a large bowl, top with the shrimp and sprinkle with the mint.

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