Light Oven-Baked Shrimp and Orzo
Why This Recipe Works
For our oven-baked shrimp and orzo recipe, we cooked the orzo pilaf-style, sautéing it briefly in oil before adding liquid and stirring diligently, so the orzo would release starches into the cooking liquid and turn it creamy. We preferred larger shrimp (left whole) for our shrimp and orzo recipe, because they stayed moist longer than smaller shrimp, an important factor considering that they were to be baked. As for the cooking method, we found that embedding the shrimp in the pilaf and then baking it shielded the shrimp, preventing them from drying out.