Tuscan Shrimp with Lemon Orzo
Entree
INGREDIENTS
- Tuscan Shrimp:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon freshly ground pepper
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 cloves garlic, lightly crushed
- 1 small onion, diced
- 1/2 cup Tuscan Pepperoncini peppers, chopped
- 1/2 cup minced fresh basil
- 1 1/2 pounds extra-large shrimp (about 20 shrimp), peeled and deveined
- 4 skewers
- Lemon Orzo:
- 8 oz. orzo pasta
- 2 tablespoons olive oil
- Zest of 1 lemons
- Juice of 1 lemon
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon each salt & freshly ground pepper
INSTRUCTIONS
- Whisk together the olive oil, lemon juice, salt, pepper and mustards in a medium bowl. Stir in the garlic, onions, peppers and basil. Add the shrimp and toss to coast. Cover and refrigerate for 2 to 3 hours.
- Cook and drain the orzo according to package instructions. Place the orzo in a bowl, add the olive oil and let cool to room temperature. Add the lemon zest and juice to the orzo. Stir in the cheese and season with salt and pepper.
- Preheat the grill to medium-high. Remove the shrimp from the marinade and thread onto the skewers, through the head and tail. Discard the marinade. Grill for 2 to 3 minutes per side or until the shrimp turn pink. Serve over the Lemon Orzo.
NUTRITION INFORMATION
CALORIES:
373
FAT:
12g
CARBOHYDRATES:
33g
SODIUM:
439mg
FIBER:
1g
PROTEIN:
29g
CHOLESTEROL:
175mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
