Greek-Style Shrimp and Feta Orzo
with Garlic Toasts and Red Pepper Pesto4.0(402)
Calories
:
840 kcalProtein
:
43g proteinDifficulty
:
MediumQuick
New
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Allergens:
- Shrimp
- Gluten
- Wheat
- Barley
- Oats
- Rye
- Triticale
- Milk
- Soy
- Rye
- Triticale
- Wheat
- Sesame
- Soy
- Walnuts
- Barley
- Oats
- May contain traces of allergens
- Milk
- Sulphites
Juicy shrimp are the highlight in these Mediterranean-Style Orzo plates that are packed with lemony, herbaceous goodness and umami-rich red pepper pesto.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
285 g
Shrimp
(Contains: Shrimp)
170 g
Orzo
(Contains: Gluten, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats, May contain traces of allergens, Barley, Wheat, Oats, Rye, Triticale)
1 unit(s)
Tomato
56 g
Yellow Onion, chopped
1 unit(s)
Lemon
7 g
Dill
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk, Soy, Sulphites, May contain traces of allergens, Milk)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Milk, Soy, Sulphites, May contain traces of allergens, Soy)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories840 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate98 g
Sugar6 g
Dietary Fiber8 g
Protein43 g
Cholesterol195 mg
Sodium1990 mg
Trans Fat0.2 g
Potassium650 mg
Calcium250 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Baking Sheet
•Aluminum Foil
Cooking Steps
1
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain, then return orzo to the same pot, off heat.
2
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop dill.
- Zest, then juice lemon.
3
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Toss shrimp with 1/2 tbsp (1 tbsp) oil on one side of a foil-lined baking sheet.
- On the other side of the baking sheet, toss onions with 1/2 tbsp (1 tbsp) oil.
- Broil in the middle of the oven until onions are tender and shrimp just turn pink, 5-6 min.**
4
- Halve ciabatta. Spread garlic spread on the cut-sides of ciabatta.
- Arrange ciabatta on an unlined baking sheet, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
5
- Cut toasts into triangles.
- Stir roasted pepper pesto, tomatoes, half the feta, remaining dill, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) lemon zest into the orzo. Season with pepper and 1/8 tsp (1/4 tsp) salt.
- Divide orzo and shrimp between plates.
- Dollop yogurt sauce over orzo and sprinkle with remaining feta.
- Serve toast alongside.
