Dutch Oven Shrimp Orzo

This is a pretty simple recipe and it turns out tasty too!  I decided to go with this recipe because we had a bag of orzo in our pantry that I had absolutely no idea what to do with. We were headed to the family ranch for Easter and we decided it would be fun to bring the Dutch Oven and make something in it to share for Easter dinner. So I looked up a few orzo recipes and found some with shrimp that sounded pretty good.  The inspiration for this recipe comes from: http://damndelicious.net/2014/08/15/one-pot-lemon-orzo-shrimp/ I made a few changes, mostly not adding the peas, it called for frozen peas, no thanks, but add them if you like them.

And I forgot to take a picture of the final product again, so the old Dutch oven and coal photo will have to do.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• salt and pepper, to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 8 ounces orzo pasta
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• Juice of 1 lemon
  
• 1/4 cup grated Parmesan cheese

Directions: 

• Get your coals going, however you like to do so.
• Lay out enough coals so you can heat the olive oil in your Dutch oven at about medium high heat. Add garlic, onion and oregano, and cook, stir often, until onions are translucent, ~3 minutes. Stir in orzo and brown, ~2 minutes.
• Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked, about ~13 minutes. Stir in tomatoes, lemon juice and shrimp. Sprinkle with Parmesan.
• Place coals on bottom and the lid so the oven will be ~400 degrees, bake until shrimp are cooked through, about ~14 minutes.
• Serve and enjoy! Oh, and I set the parmesan out when people were eating so they could add more if they wanted it extra cheesy. 

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