we have food at home.

~ingredients:

• 1 lb shrimp (head on optional)
• 1 cup orzo 
• 2 cups chicken stock
• 1 white onion
• 1 lb brown mushrooms 
• 1/3 cup sun-dried tomatoes
• 2 cups kale
• 6 cloves garlic
• 1 tsp salt 
• 1 tsp black pepper 
• 1 tsp red chili flakes
• parmesan cheese
• neutral cooking oil

~instructions:

1. If using head-on shrimp, peel the shrimp, but keep the shrimp heads. 
2. Veggie prep: Dice your white onion, slice the mushrooms, and mince the garlic.
3. Heat up your dutch oven on medium-high heat. Once hot, drizzle in 1 tbsp olive oil.
4. Add in the shrimp and 1 tbsp of garlic, along with the shrimp heads. While we don’t eat the shrimp heads, it releases a lot of flavor that will come in handy later.
5. Sear the shrimp for 1 minute before flipping. Stir around for another minute until the shrimp is 90% cooked.
6. Remove the shrimp, along with the shrimp heads. You can discard the shrimp heads at this point, and set aside the cooked shrimp.
7. In the same dutch oven, add in white onion and the rest of the garlic.
8. Cook until onions start to turn translucent, while stirring occasionally. 
9. Add in the mushrooms and cook until they release liquid and become soft. Stir occasionally. 
10. Add in the sun-dried tomatoes, along with the liquid in the jar. 
11. Add in your orzo, and stir until almost all of the liquid is soaked up.
12. Add 2 cups of chicken stock and mix.
13. Season with salt and pepper, and red chili flakes.
14. Let the orzo cook, according to box instructions, and stir occasionally, scraping the bottom of the pot as you stir. 
15. Once the orzo is ‘al dente’ throw in your greens of choice, I’m using kale here. 
16. Stir until the greens have wilted and by now the orzo should be fully cooked. Turn off the fire.
17. Add in parmesan cheese and stir, then add in the shrimp. 
18. Top with more parmesan cheese, serve, and enjoy!