As requested by Laurel... My Spicy Shrimp Orzo

1 box of orzo (sometimes it comes in a bag). 1/4 lb serves 4 people.
- Fill a large pot of water, bring to boil and salt lightly. Follow cooking instructions for orzo, typically 6-11 minutes. Drain and transfer to a bowl. Mix in one tablespoon of olive oil, so the orzo doesn't dry out. Set aside to cool.

Shrimp topping (can also substitute chicken if seafood isn't your thing):

1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small jalapeno chile, seeded and finely chopped
2 large garlic cloves, diced
1 package of pre-sliced mushrooms (any kind will work)
1 teaspoon paprika
1 pound of peeled and deveined shrimp, or diced pieces of chicken.
14.5 ounce can of Fire Roasted Diced Tomatoes w/Medium Green Chiles.
1/3 cup flat leafed parsley, chopped
1 cup of manchego cheese (Parmesan would work too)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
- In a large dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat.
- Add onion, bell peppers, jalapenos, garlic, salt, pepper. Cook for 5 minutes, stir mixture every minute or so, so it does not brown.
- Season shrimp or chicken with paprika and add to the mixture. Cook 2 minutes.
- Add can of tomatoes, stir.
- Cook until shrimp or chicken is cooked through (additional 3-5 minutes).
- Lastly add in the cheese and parsley.
- Pour shrimp mixture over bed of orzo and serve hot!

When serving put out red pepper flakes, salt & pepper, and an additional bowl of cheese, so each person can season appropriately.

Tip of the day, especially when cooking something somewhat spicy: NEVER OVER SEASON! You can always add seasoning, salt/pepper, hot sauce, etc., but you can never take it out. I learned the hard way once when I over salted my favorite pasta dish. I literally had to throw away the whole thing, I was so sad and it looked so good, but tasted like the Red Sea. Let your guests season appropriately.

If you try the orzo, let me know what you think!