Shrimp and Orzo Pilaf

Shrimp and Orzo Pilaf Recipe
Karry Hosford
Serve this easy entrée with Raspberry-Asparagus Medley, grilled fruit kebabs, or cold soup. Rice-shaped orso pasta soaks up the flavor of the chicken broth it's cooked in. Toasted almonds provide contast to the smooth texture of the orzo. If you don't have sun-dried tomato sprinkles, chop regular sun-dried tomatoes to measure 1/4 cup.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 17 %
Fat 7 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 1.8 g
Protein 28 g
Carbohydrate 50.1 g
Fiber 3.4 g
Cholesterol 133 mg
Iron 4.7 mg
Sodium 688 mg
Calcium 83 mg

Ingredients

4 cups fat-free, less-sodium chicken broth
1 pound uncooked orzo (rice-shaped pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 pounds medium shrimp, peeled and deveined
1 cup finely chopped carrot
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/4 cup sun-dried tomato sprinkles
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced almonds, toasted and divided

Preparation

Bring broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover.

Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add shrimp; sauté for 2 minutes. Add carrot, bell peppers, tomato sprinkles, salt, and black pepper; cook 2 minutes or until shrimp are done and vegetables are tender, stirring frequently. Stir in 1/4 cup almonds. Combine shrimp mixture and orzo; sprinkle with remaining almonds.

Note:

August 2002
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