Roasted Shrimp and Orzo - Barefoot Contessa
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Shrimp and Orzo - Barefoot Contessa calories by ingredient
Introduction
Removed feta cheese from original recipe to reduce calories and we don't like feta! Removed feta cheese from original recipe to reduce calories and we don't like feta!Number of Servings: 6
Ingredients
-
kosher salt
good olive oil
1/2 cup fresh squeezed lemon juice
fresh ground black pepper
2 lbs (16-18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cumcumber, unpeeled, seeded and medium dice
1/2 cup small-diced red onion
8 oz lb good mozzarella - large dice WE LEFT OUT
Directions
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.