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Greek-Style Shrimp and Feta Orzo
with Garlic Toasts and Red Pepper Pesto
Juicy shrimp are the highlight in these Mediterranean-Style Orzo plates that are packed with lemony, herbaceous goodness and umami-rich red pepper pesto.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
170 g
Orzo
(Contains Gluten, Wheat)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat, Oats, Rye, Triticale May contain Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
1 unit(s)
Tomato
56 g
Yellow Onion, chopped
1 unit(s)
Lemon
7 g
Dill
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain, then return orzo to the same pot, off heat.
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop dill.
- Zest, then juice lemon.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Toss shrimp with 1/2 tbsp (1 tbsp) oil on one side of a foil-lined baking sheet.
- On the other side of the baking sheet, toss onions with 1/2 tbsp (1 tbsp) oil.
- Broil in the middle of the oven until onions are tender and shrimp just turn pink, 5-6 min.**
- Halve ciabatta. Spread garlic spread on the cut-sides of ciabatta.
- Arrange ciabatta on an unlined baking sheet, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Cut toasts into triangles.
- Stir roasted pepper pesto, tomatoes, half the feta, remaining dill, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) lemon zest into the orzo. Season with pepper and 1/8 tsp (1/4 tsp) salt.
- Divide orzo and shrimp between plates.
- Dollop yogurt sauce over orzo and sprinkle with remaining feta.
- Serve toast alongside.
