Monday, February 8, 2010

Roasted Shrimp and Orzo

This recipe comes from Good Housekeeping magazine, December 2009 edition. I made it about a month ago and thought it was really yummy. I thought about taking a picture of it at the time, you know, because I was thinking ahead, but didn't. And I don't know if I'll make it this week, so sorry no picture. But tastes good and looks really good, trust me! This is what the magazine has to say about it: "The Mediterranean flavors will make you feel like you're on a summer vacation. This dish also delivers over half your daily fiber." So, it's flavorful and healthy.

I shared this recipe at a recipe exchange with friends in Chicago, so some of you might already have this.

Roasted Shrimp and Orzo

Ingredients:
1 pt. grape tomatoes
3 tsp. olive oil, divided
1/8 tsp. salt
1/4 tsp. freshly ground black pepper, divided
8 oz. whole-wheat orzo (1 1/4 c.)
1 can (15 to 19 oz.) white kidney beans (cannellini), rinsed and drained
12 oz. medium peeled and deveined shrimp
1 bag (6 oz.) baby spinach
2 oz. feta cheese
1/4 c. packed fresh dill, chopped, plus additional springs for garnish

Directions:
1. Preheat oven to 450 degrees F. Line jelly-roll pan with foil. In prepared pan, combine tomatoes, 2 tsp. olive oil, salt, and 1/8 tsp. pepper. Roast 15 minutes or until tomatoes begin to collapse.

2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo as label directs; drain and return to pot.

3. In medium bowl, toss beans, shrimp, 1/8 tsp. pepper, and remaining 1 tsp. olive oil. Add to tomato mixture; stir to combine. Spread in single layer and roast 5 minutes longer or until shrimp are opaque throughout.

4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta, and dill. Transfer to shallow bowls; garnish with dill sprigs.

Total time: 30 minutes
Makes: 4 main-dish servings

Each serving: About 480 calories, 35g protien, 67g carbohydrate, 10g total fat (3g saturated fat), 15g fiber, 142mg cholesterol, 585mg sodium.
(This was included in the magazine. Don't think I calculated that all on my own!!)

Total cost: approximately $10-$12.

I followed the recipe pretty much exactly, but I used regular orzo instead of whole wheat because that's what I had, and my shrimp were large not medium, but I don't think that matters at all. It filled us up for dinner, plus we had leftovers the next day (though you probably want to add fresh spinach the next day).

Also, I know some people might not be familiar with orzo. It's ok, I didn't know what it was until just a couple years ago. It's basically rice-shaped pasta that can be found in the pasta section, usually in a small box. Here's a picture:

5 comments:

Danielle said...

Wow, it's Monday again already! Looks good. I'll add it to my menu for this week.

Melissa said...

Sounds good, but Ned does not like shrimp do you think it would be good with chicken, vegetarian, or any other meat. Thanks

Danielle said...

I was actually planning on making it either with chicken or just without any meat. I'll let you know how it goes.

Cami said...

Yummy! This looks delicious. Thanks Melanie!

Melanie W. said...

I think it would be good with the meat of your choice, or even vegetarian, since it has a variety of ingredients.