Yield:

4 servings

FOR THE CHERMOULA

2lemons

1cup finely chopped cilantro

1cup finely chopped flat leaf parsley

¼cup olive oil

3garlic cloves, peeled and finely chopped

2teaspoons paprika

1teaspoon ground cumin

1teaspoon fine sea salt, plus more to taste

½teaspoon granulated sugar

FOR THE ORZO AND SHRIMP

1tablespoon unsalted butter

1tablespoon olive oil

1cup orzo

1½cups vegetable stock

¾pound peeled and deveined medium to large shrimp, tails removed

Step 1

Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)

Step 2

Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.

Step 3

Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.

Step 4

Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.

Step 5

Serve immediately, topped with the grated lemon zest.