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Baked Shrimp and Sweet Pepper Orzo

Baked Shrimp and Sweet Pepper Orzo

with Fresh Veggie Side and Feta
4.5(8)
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810 kcal
36g
:
  • Shrimp
  • Wheat
  • Milk
  • Oats
  • Rye
  • Sesame
  • Soy
  • Barley
  • Egg
  • Mustard
  • Sulphites
  • Fish
  • Egg
  • Sulphites
  • Peanuts
  • Triticale
  • Crustaceans
  • Mustard
  • Tree nuts
  • Soy
  • May contain traces of allergens
  • Gluten
  • Milk
  • Sesame
  • Wheat

285 g

Shrimp

()

170 g

Orzo

()

2 unit(s)

Mini Cucumber

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

()

2 tbsp

Italian Breadcrumbs

()

¼ cup

Roasted Pepper Pesto

()

2 tbsp

Mayonnaise

()

1 tbsp

Red Wine Vinegar

()

4 g

Dill-Garlic Spice Blend

()

1 tbsp

Butter*

()

1.33 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories810 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol220 mg
Sodium1850 mg
Trans Fat0.5 g
Potassium800 mg
Calcium200 mg
Iron4.5 mg
Strainer
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Large Bowl

Cook orzo and start prep
1
  • 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 and shrimp
2
  • 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.** 
Finish prep
3
  • Meanwhile, cut cucumber into 1/8-inch-thick slices.
  • Cut tomato into 1/4-inch pieces.
Dress veggies and finish orzo
4
  • 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.
Finish and serve
5
  • Divide orzo and veggies between plates. Top orzo with shrimp.
  • Sprinkle feta over top.
6

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.**