Basil Shrimp with Feta and Orzo
Jan 16, 2008 17:52:47 GMT -8
Post by tami on Jan 16, 2008 17:52:47 GMT -8
I made this recipe for dinner tonight much to my family's delight!
I doubled the recipe and used 1 small can of undrained diced tomatoes with basil and oregano instead of a fresh tomato.
I did not double the amount of onions.
I sprinkled the shrimp just lightly with old bay seasoning. I made my own foil bag by lining a 9 x 13 pan with a long piece of foil and sealing the top of the dish with foil.
This was one of the best shrimp dishes I have ever had. The servings are huge but they should be for 10 points. You could easily take a smaller serving of the orzo for less points.
Basil Shrimp with Feta and Orzo
1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil
Preheat oven to 450°.
Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.
Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)
CALORIES 498 (26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g
Cooking Light, MARCH 2000
I doubled the recipe and used 1 small can of undrained diced tomatoes with basil and oregano instead of a fresh tomato.
I did not double the amount of onions.
I sprinkled the shrimp just lightly with old bay seasoning. I made my own foil bag by lining a 9 x 13 pan with a long piece of foil and sealing the top of the dish with foil.
This was one of the best shrimp dishes I have ever had. The servings are huge but they should be for 10 points. You could easily take a smaller serving of the orzo for less points.
Basil Shrimp with Feta and Orzo
1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil
Preheat oven to 450°.
Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.
Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)
CALORIES 498 (26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g
Cooking Light, MARCH 2000