Mediterranean-Style Bocconcini and Shrimp Orzo
with Garlic Bread
Tangy mixed olives and creamy bocconcini pearls come together to bring bold flavour to this savoury, Mediterranean-style shrimp orzo. A side of garlic bread to scoop up every bite makes the meal complete!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
170 g
Orzo
(Contains Wheat)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
30 g
Mixed Olives
(Contains Sulphites)
1 unit(s)
Lemon
7 g
Parsley
4 tbsp
Tomato Sauce Base
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
0.38 tsp
Garlic Salt
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, 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. Preheat the broiler to high.Wash and dry all produce. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.When orzo is done, reserve 1 cup (2 cups) pasta water, then drain and return orzo to the same pot, off heat.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Meanwhile, heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/4-inch pieces.Drain, then halve olives.Finely chop parsley.Halve tomatoes.Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut bocconcini into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt.
Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add tomato sauce base, stock powder, reserved pasta water (from step 1), half the parsley and 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then stir in 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with pepper.
Add orzo to the pan with sauce, then stir to combine.Top with shrimp, tomatoes, bocconcini and olives.Broil in the middle of the oven, until bocconcini has melted and orzo is warmed through, 3-4 min.
Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Combine 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) garlic salt in a small bowl. Spread garlic butter on the cut side of each ciabatta half. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Cut each ciabatta in half. Divide orzo between bowls.Sprinkle remaining parsley over orzo.Serve ciabatta garlic bread alongside.Squeeze a lemon wedge over top, if desired.
