Pescatarian

Shrimp & orzo

Name: Shrimp & orzo
Total time: 45 min
Yield: 8 servings
Ingredients: 28 oz canned tomatoes; 0.75 c white wine; 1 fennel; 6 oz feta cheese; 1.9 Tbsps fresh parsley; 6 garlic; 8 servings lemon wedges; 2 c low sodium chicken broth; 3 Tbsps extra virgin olive oil; 1 onion; 1.44 tsps oregano; 1 lb orzo; 0.19 tsps red pepper flakes; 8 servings salt and pepper; 1.5 lb prawn; 2.5 c water

A flavorful main course of Shrimp & Orzo that serves 8, providing 31g of protein and 23% of your daily vitamins and minerals. It is a great dish to make for a special dinner occasion or holiday gathering. Similar recipes include Shrimp & Orzo and Shrimp and Orzo.

Ingredients

canned tomatoes

28 oz

white wine

0.75 c

fennel

feta cheese

6 oz

fresh parsley

1.9 Tbsps

garlic

lemon wedges

8 servings

low sodium chicken broth

2 c

extra virgin olive oil

3 Tbsps

onion

oregano

1.44 tsps

orzo

1 lb

red pepper flakes

0.19 tsps

salt and pepper

8 servings

prawn

1.5 lb

water

2.5 c

Method

Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.
Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.
Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.
Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.
Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute.
Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley.
Transfer to the prepared baking dish, sprinkle with the feta.
Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.
Serve with lemon wedges.

Nutrition:

466 kcal

Carbs

56 g

Fat

11 g

Protein

31 g

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