with Fresh Veggie Side and Feta
Ingredients: Shrimp • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Cucumber • Roma tomatoes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Red wine vinegar • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Shrimp
285 g
Orzo
170 g
Mini Cucumber
2 unit
Sweet Bell Pepper
1 unit
Tomato
1 unit
Feta Cheese, crumbled
0.25 cup
Italian Breadcrumbs
2 tbsp
Roasted Pepper Pesto
0.25 cup
Mayonnaise
2 tbsp
Red Wine Vinegar
1 tbsp
Dill-Garlic Spice Blend
4 g
Butter
1 tbsp
Oil
1.33 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 475°F.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast peppers in the bottom of the oven for 5-8 min, stirring halfway through, until tender and golden.
- Meanwhile, line another baking sheet with parchment paper, then drizzle with 1 tsp (2 tsp) oil.
- Combine breadcrumbs and 1 tsp (2 tsp) oil in a ziptop bag.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Add shrimp, half the Dill-Garlic Spice Blend and mayo to a medium bowl. Season with salt and pepper, then toss to coat.
- Add shrimp to the ziptop bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.
- Roast in the top of the oven until cooked through, 8-12 min.**
- Meanwhile, cut cucumber into 1/8-inch-thick slices.
- Cut tomato into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and cucumber. Toss to coat.
- To the pot with orzo, add peppers, roasted pepper pesto, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter. Stir to combine. Season with salt and pepper.
- Divide orzo and veggies between plates. Top orzo with shrimp.
- Sprinkle feta over top.
If you've opted to get shrimp, combine breadcrumbs and 1 tsp (2 tsp) oil in a ziptop bag. Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add shrimp, half the Dill-Garlic Spice Blend and mayo to a medium bowl. Season with salt and pepper, then toss to coat. Add shrimp to the ziptop bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet. Roast in the top of the oven until cooked through, 8-12 min.**
810
kcal
Calories
39
g
Fat
10
g
Saturated Fat
82
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
36
g
Protein
220
mg
Cholesterol
1850
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
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with White Bean-and-Spinach Salad and Garlic-Yogurt Dressing
with Spinach Bulgur and Lime-Yogurt Sauce