Ingredients for Shazam Shrimp With Mediterranean Orzo
- Large Shrimp
- 2 tablespoons olive oil
- Dried Italian Seasoning
- 2 cloves garlic, minced
- Orzo Pasta
- 1/2 medium yellow bell pepper, chopped
- 1 tablespoon capers, drained
- Kalamata Olives
- Whole Tomatoes
- 1/4 cup chicken stock
- Sherry Wine
- 1 teaspoon chicken bouillon powder
- Lime
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How to Make Shazam Shrimp With Mediterranean Orzo
- Marinate shrimp: In a bowl, toss shrimp with olive oil, Italian seasoning, and minced garlic. Let marinate for at least 30 minutes (or longer, up to 2 hours in the refrigerator).
- Cook orzo: In a saucepan, bring 6 cups of water and 1 teaspoon chicken bouillon powder to a boil. Add chopped yellow bell pepper and 1 cup of orzo. Cook according to package directions until tender, then drain.
- Prepare Mediterranean orzo: Return drained orzo to the saucepan. Stir in capers, olives, and halved cherry tomatoes. Cover to keep warm.
- Sear shrimp: In a heavy skillet, heat a light coating of olive oil over medium-high heat. Add marinated shrimp and cook for 2 minutes per side, or until pink and opaque. Remove shrimp immediately and tent with foil to keep warm.
- Make dipping sauce: Deglaze the skillet with chicken stock and sherry. Bring to a boil, scraping up any browned bits from the bottom of the pan. Boil until the alcohol has evaporated. Pour into two small ramekins.
- Prepare bread: While the sauce simmers, butter the French bread slices.
- Plate and serve: Divide the orzo between two plates. Top each with half of the shrimp. Garnish with a lime wedge on each plate and an extra lime wedge on the side for squeezing. Serve immediately with the dipping sauce and buttered bread.
- Enjoy! Prepare for those grateful kisses!
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
43g
Fat
22g
Carbs
30g
