Roasted Shrimp and Orzo - Barefoot Contessa
- Number of Servings: 6
Ingredients
kosher saltgood olive oil1/2 cup fresh squeezed lemon juicefresh ground black pepper2 lbs (16-18 count) shrimp, peeled and deveined1 cup minced scallions, white and green parts1 cup chopped fresh dill1 cup chopped fresh flat-leaf parsley1 hothouse cumcumber, unpeeled, seeded and medium dice1/2 cup small-diced red onion8 oz lb good mozzarella - large dice WE LEFT OUT
Preheat oven to 400
Fill large pot with water, add 1 TBLS salt and splash of oil and bring water to a boil. Add the orzo and simmer for 9 to11 minutes, stirring occasionally until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over hot pasta and stir well.
Place shrimp on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. DON'T OVERCOOK.
Add shrimp to orzo and add scallions, dill, parsley, cucumber, onion, 2 tsps salt and 1 tsp pepper. Toss well. Add cheese, if you choose) and stir carefully. Set aside at room temp for one hour to allow flavors to blend or refirigerate overnight. If refrigerated, taste again for seasonings and bring back to room temp before serving.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WELLNESSNOW1.
Fill large pot with water, add 1 TBLS salt and splash of oil and bring water to a boil. Add the orzo and simmer for 9 to11 minutes, stirring occasionally until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over hot pasta and stir well.
Place shrimp on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. DON'T OVERCOOK.
Add shrimp to orzo and add scallions, dill, parsley, cucumber, onion, 2 tsps salt and 1 tsp pepper. Toss well. Add cheese, if you choose) and stir carefully. Set aside at room temp for one hour to allow flavors to blend or refirigerate overnight. If refrigerated, taste again for seasonings and bring back to room temp before serving.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WELLNESSNOW1.
Nutritional Info Amount Per Serving
- Calories: 631.0
- Total Fat: 26.9 g
- Cholesterol: 316.6 mg
- Sodium: 525.4 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 3.5 g
- Protein: 49.0 g
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