Mexican-Spiced Shrimp and Orzo Skillet
1 Tbsp. olive oil
1 small yellow onion, diced
1½ cups dried orzo pasta
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes, drained
1½ cups low-sodium chicken broth
1 cup whole milk
2 tsp. The Spice Hunter Mexican Seasoning Blend, divided
1¼ tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
12 oz. uncooked peeled and deveined large shrimp (26 to 30 shrimp per lb.), thawed if frozen
2 oz. queso fresco cheese, crumbled (½ cup)
Coarsely chopped fresh cilantro, for garnish (optional)
Lime wedges and avocado slices, for serving
1. Heat the oil in a large cast iron or regular skillet over medium-high heat until shimmering. Add the onion and cook until softened and beginning to brown, about 3 minutes. Stir in the orzo and garlic and cook until fragrant, about 1 minute. Stir in the drained tomatoes, broth, milk, 1½ teaspoons of The Spice Hunter Mexican Seasoning Blend, 1 teaspoon of the salt, and ¼ teaspoon of the pepper, and bring to a boil.
2. Cover and reduce the heat to medium-low. Cook, stirring occasionally to keep the orzo from sticking to the bottom of the pan, until most of the liquid is absorbed and the orzo is almost al dente and starts to develop a creamy texture, about 10 minutes. Meanwhile, pat the shrimp dry with paper towels and season with the remaining ½ teaspoon The Spice Hunter Mexican Seasoning Blend, ¼ teaspoon salt, and ¼ teaspoon pepper.
3. Arrange the shrimp evenly over the orzo and sprinkle with the queso fresco. Cover and cook until the shrimp are pink and cooked through and the orzo is tender, 5 to 7 minutes. Sprinkle with chopped cilantro if desired. Serve immediately with the lime wedges and avocado slices.