Easy Shrimp Skillet Sunday Supper

A showy display up north-Lady's Slippers are in full bloom. 

Skillet Shrimp

Cook's Notes: There's no catch-this seafood dinner is easy, fast and delicious. And only one pan is needed to complete the meal. 
Recipe serves 4 and was adapted from Southern Living June 2020
Ingredients:

• 1 bunch scallions
• 12 oz. medium sized shrimp. peeled deveined and cooked
• 2 teaspoons lemon zest
• 4 lemon slices
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups uncooked orzo
• 2/3 cup dry white wine e.g, Sauvignon Blanc or Pinot Grigio
• 3-1/2 cups chicken or vegetable broth or stock 
• 1 teaspoon each  dried parsley and dill
• 1 cup frozen peas, not thawed
• Garnish fresh chopped dill or parsley

Directions:

• Dice dark scallions tops to equal 1/3 cup and slice white bottoms to equal 1/2 cup. Set aside keeping scallion parts separate. 
• In a bowl toss thawed shrimp with lemon zest, 1/2 teaspoon salt and lemon slices. 
• Heat oil in a deep skillet, add garlic and white scallion bottoms. Cook stirring until translucent about 3 minutes.
• Add dry orzo and cook 2 minutes until orzo lightly toasted.
• Stir in wine cook stirring constantly, 1 minute.
• Add chicken broth or stock, parsley, dill and rest of salt. Bring to a simmer over medium heat. Cover and cook undisturbed until orzo is tender, about 10 minutes. 
• Add shrimp, lemon slices and peas last 3 minutes of cook time. 

• Remove from heat and sprinkle dish with scallion tops.     
• Serve the dish with your favorite bottle of white wine!