Whole wheat orzo and shrimp combine to make this salad filling and full of complex carbs and protein. Also a convenient buffet dish since it is served at room temperature.
(modified recipe originally from Ina Garten)
Serves 8
- ¾ pound whole wheat orzo (rice-shaped pasta)
- ¼ cup extra virgin olive oil
- 1 teaspoon lemon zest
- ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
- 2 teaspoons kosher salt (divided)
- 1 teaspoon freshly ground black pepper (divided)
- 2 pounds uncooked/raw shrimp, peeled and deveined (26 to 30 count size)
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat leaf parsley
- 1 cucumber, unpeeled but seeded and medium-diced
- ½ cup small-diced red onion
- 4 ounces reduced fat feta cheese, crumbled
Preheat oven to 400 degrees.
Cook orzo according to package instructions for al dente. Drain and pour orzo in to an extra-large bowl.
Whisk together the olive oil, lemon zest, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Pour over the hot orzo pasta and stir well to combine.
Place the shrimp in a single layer on a sheet pan lined with aluminum foil. Spray lightly with olive oil and dust lightly with salt and pepper. Roast for 5 to 6 minutes, until the shrimp are cooked through. Add the shrimp to the orzo and then the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, ½ teaspoon pepper and feta. Toss well. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Nutritional Info/Serving: Calories 374, Fat 12 g, Protein 34 g, Carbs 35 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1.5 Yellow, 0.5 Blue, 1.5 tsp
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