Here’s a DELISH QUICKIE that’s both LIGHT + FLAVORFUL! This is actually a VERY SIMPLE + easy to prepare meal with relatively few ingredients, so you can throw it together fast after a long day at work or on the weekend for entertaining. It’s full of flavor + metabolism boosting PROTEIN, so you can still stick to your “diet” while enjoying yourself. Add a glass of wine + Bon Appetit!
Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper and served over a bed of orzo.
YIELD: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 teaspoons minced fresh garlic
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Note: This recipe originally ran in Cooking Light March, 2009 and was updated for the November, 2012 25th anniversary issue.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov