Servings: Serves 4 Prep time: 20 minutes ; cooking time: 23 minutes to 25 minutes

1 tablespoon olive oil 1 tablespoon olive oil
1 small yellow onion, diced 1 small yellow onion, diced
1 1/2 cups dried orzo pasta 1 ½ cups dried orzo pasta
2 cloves garlic, minced 2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, drained 1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups low-sodium chicken broth 1 ½ cups low-sodium chicken broth
1 cup whole milk 1 cup whole milk
2 teaspoons The Spice Hunter Mexican Seasoning Blend, divided 2 teaspoons The Spice Hunter Mexican Seasoning Blend, divided
1 1/4 teaspoons kosher salt, divided 1 ¼ teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided ½ teaspoon freshly ground black pepper, divided
12 ounces uncooked peeled and deveined large shrimp (26 to 30 shrimp per pound), thawed if frozen 12 ounces uncooked peeled and deveined large shrimp (26 to 30 shrimp per pound), thawed if frozen
2 ounces queso fresco cheese, crumbled (1/2 cup) 2 ounces queso fresco cheese, crumbled (½ cup)
Coarsely chopped fresh cilantro, for garnish (optional) Coarsely chopped fresh cilantro, for garnish (optional)
Lime wedges and avocado slices, for serving Lime wedges and avocado slices, for serving

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, 1 ½ teaspoons of The Spice Hunter Mexican Seasoning Blend, 1 teaspoon of the salt, and ¼ teaspoon of the pepper, and bring to a boil.
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.
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.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.  www.thekitchn.com/spicehunter-recipe-shrimp-and-orzo-skil...  Storage: Refrigerate leftovers in an airtight container for up to 2 days.  www.thekitchn.com/spicehunter-recipe-shrimp-and-orzo-skil...