From the Kitchen of "Chef" Norm
Orzo, Shrimp with Cherry Tomatoes and Romano Cheese
Source (if known): Combination of internet recipes with orzo and my own modifications
My notes:  I made this recipe in January 2014 after looking in my pantry for risotto and I had none. So I decided to do something with Orzo.  Orzo (Italian for barley) is slightly largre than rice and is a form of short-cut pasta, shaped like a large grain of rice.

PHOTOS AT BOTTOM OF RECIPE

Ingredients (this made enough for two people in a bowl and some leftovers.  If you had a larger bowl it would be plenty for two people.

1 ¼ uncooked orzo
Optional, saffron threads to add to orzo while cooking
2 tablespoons of olive oil (divided)
¾ teaspoon salt, (divided)
¼ teaspoon black pepper (divided)
½ cup of chopped Vidalia or sweet onion… use a little more if you like onion..
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper or flakes
2 cups cherry tomatoes cut in half  - I used a little less because it was all I had
1/3 cup grated fresh pecorino romano cheese.  Substitutes are pecorino regiano (what I used) or grated parmesean
1/3 or less cup chopped fresh basil

Cook the orzo according to the package directions, omit salt.  I had a small package of powdered saffron and added it when I put the orzo in the boiling water.

Optional, you can do this while the above is cooking or keep the orzo covered after draining. 

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Sprinkle ½ teaspoon salt and 1/8 teaspoon of black pepper evenly over the shrimp.  If you are are a good cook, just salt and pepper them like you normally would do from a grinder/shaker.
Add the shrimp to the pan and cook about 1 ½ to 2 minutes each side or until done and then remove from the pan.

Heat 1 tablespoon of olive oil in a pan. 
Add: onion, garlic and the red pepper.  Cook 2 minutes, stirring frequently.
Add tomatoes and cook 3 minutes or until the tomatoes begin to soften, stirring occasionally. 
Stir in the orzo and shrimp.  My orzo was room temperature so I added it first to warm it and then added the shrimp so it did not overcook the shrimp.

Photos:


Cooking the orzo with the saffron


Shrimp with salt and pepper


Shrimp almost done


After cooking the onion and garlic, the tomatoes are added in


Combining the orzo and shrimp back into the pan

 
Plated... bon appetite!