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Sausage & Shrimp In Saffron Orzo

Sausage Saffron Orzo

Fasten your seatbelts! This is a “hands-on” recipe from start to finish. Don’t even THINK about trying this one without an assistant! An unforgettable meal well worth the effort!

Ingredients

  • 1 pound of fresh Italian sausage link
  • 1/3 cup of olive oil
  • 4 tablespoons of butter
  • 3/4 pound of fresh medium-sized shrimp (de-veined & cleaned)
  • 1 tablespoon of fresh basil (chopped)
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of crushed red pepper
  • 1/4 cup of dry vermouth
  • 4 teaspoons of crushed or chopped garlic
  • 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
  • 13/4 cups of chicken broth
  • 11/2 cups of onion (chopped)
  • 1 cup of orzo pasta
  • 1/4 teaspoon of saffron
  • 1/3 cup of white wine
  • 1 cup of water
  • 1/2 cup of Parmesan or Romano cheese(grated)
  • Salt and freshly ground pepper

Directions

  • In a large frying pan, cook the sausage in one and one-half tablespoons of the olive oil and one and one-half tablespoons of the butter over medium-high heat for about twelve to fourteen minutes, turning occasionally.
  • Remove the sausages before they are fully cooked.
  • Cut the sausages into one-fourth to one-half inch, bite-sized pieces and set aside in a small bowl.
  • Raise the heat to high.
  • Put the shrimp into the skillet.
  • Stir the shrimp to coat them in the butter and oil.
  • Add the basil, oregano, crushed red pepper, the vermouth, and one-half of the garlic.
  • Sauté the shrimp over high heat for about three minutes.
  • Remove the shrimp only and set them aside in a small bowl.
  • Put the tomatoes and one-third cup of the chicken broth into the skillet and let boil for about three minutes.
  • Add the sausage back in. Turn off the heat and stir well.

Meanwhile, back at the range…

  • Heat the remaining olive oil in a ten inch, non-stick skillet.
  • Add the onion and remaining garlic, and cook them over medium-high heat for three or four minutes.
  • Add in the pasta and the saffron.
  • Stir well, until the pasta is well coated.
  • Pour in the white wine and let simmer for about five minutes.
  • Separately, dilute the remaining chicken broth with the cup of water.
  • Stir in three-fourths of a cup of the diluted chicken broth to the mixture and let simmer until the liquid is mostly absorbed (about five minutes), stirring frequently.
  • Return to the first pan with the sausage. Turn the heat on to medium-high.
  • Add the pasta in with the sausage and another three-fourths cup of the diluted broth.
  • Continue to simmer the mixture and stir until the liquid is absorbed again.
  • Stir in the remaining diluted broth and continue simmering for a final six to eight minutes.
  • Just before the liquid is absorbed, add in the shrimp and the remaining butter.
  • Continue to simmer for a couple more minutes. When the liquid is absorbed and the pasta is tender, turn off the heat and stir in the cheese until the sauce is creamy smooth.
  • Add salt and pepper to taste.
  • Serve hot.

Serves 4 Of Your Most Appreciative Gourmet Dish Fans.

 

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