SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.3
  • Total Fat: 15.5 g
  • Cholesterol: 39.5 mg
  • Sodium: 338.2 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 8.2 g

View full nutritional breakdown of Barefoot Contessa Roasted Shrimp and Orzo calories by ingredient
Report Inappropriate Recipe

Barefoot Contessa Roasted Shrimp and Orzo

Submitted by: TANGYTANGERINE


Number of Servings: 12

Ingredients

    3/4 lbs Orzo Pasta, cooked
    1/2 cup Olive Oil
    1/2 cup Lemon Juice
    2 lbs shrimp (16 -18) peeled and deveined
    1 cup Scallions, raw, minced (white & green parts)
    1 cup Dill weed, fresh, chopped
    1 cup Parsley, chopped
    Cucumber (with peel), seeded and medium diced
    1/2 cup red onions, raw, small diced
    3/4 lb Feta Cheese, large dice
    salt & pepper to taste

Directions

Preheat over to 400 degrees.

Fill a large pot with water, add 1 tbls of salt and a splash of oil, bring to boil. Add the orzo and simmer for 9 - 11 minutes stirring occasionally, until cooked al dente. Drain and pour into large bowl. Whisk together with lemon juice, 1/2 c olive oil, 2 tsp salt and 1 tsp of pepper. Pour over the hot pasta and stir well.

Place shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out ina single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 tsp salt and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings, and bring back to room temp before serving.

Serving Size: makes 12 1-cup servings (or double calculations for a meal)

Number of Servings: 12

Recipe submitted by SparkPeople user TANGYTANGERINE.






Great Stories from around the Web


Rate This Recipe