Baked Shrimp and Sweet Pepper Orzo
with Fresh Veggie Side and Feta
Ingredients: Shrimp • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Cucumber • Roma tomatoes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
170 g
Orzo
(Contains: Wheat)
2 unit(s)
Mini Cucumber
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Milk, Oats, Rye, Sesame, Soy, Barley May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Fish, Sulphites, Crustaceans, Mustard, Tree nuts, Soy, Gluten, Milk, Sesame, Wheat)
1 tbsp
Red Wine Vinegar
(May contain traces of: Fish, Egg, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Peanuts, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1.33 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 475˚F.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To the boiling water, add orzo. Cook uncovered for 12-14 min, stirring occasionally, until tender.
- Drain and return orzo to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- To an unlined baking sheet, add peppers, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast peppers in the bottom of the oven for 5-8 min, stirring halfway through, until tender and golden.
- Meanwhile, line another baking sheet with parchment paper, then drizzle with 1 tsp (2 tsp) oil.
- Drain and rinse shrimp, then pat dry with paper towels.
- On the prepared baking sheet, place shrimp. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- Spread mayo over top. Sprinkle with breadcrumbs, pressing gently to adhere.
- Roast in the top of the oven for 8-12 min, until shrimp are cooked through and golden.**
- Meanwhile, cut cucumber into 1/8-inch-thick slices.
- Cut tomato into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and cucumber. Toss to coat.
- To the pot with orzo, add peppers, roasted pepper pesto, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter. Stir to combine. Season with salt and pepper.
- Divide orzo and veggies between plates. Top orzo with shrimp.
- Sprinkle feta over top.
If you've opted to get shrimp, drain and rinse shrimp, then pat dry with paper towels. On the prepared baking sheet, place shrimp. Season with salt, pepper and half the Dill-Garlic Spice Blend. Spread mayo over top. Sprinkle with breadcrumbs, pressing gently to adhere. Roast in the top of the oven for 8-12 min, until shrimp are cooked through and golden.**
