with Orzo, Grilled Veggies and Lemon Aioli
What makes a fun summer supper? If you ask us, it's tasty grilled shrimp over a bed of tender orzo pasta salad with charred veggies and a zesty lemon aioli drizzle. Ingredients: Shrimp • Zucchini • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Lemon • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Wooden skewer • Garlic.
Allergens
Utensils
Tags
Shrimp
285 g
Orzo
170 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Mayonnaise
2 tbsp
Tomato Sauce Base
2 tbsp
Mediterranean Spice Blend
8 g
Wooden Skewers
6 unit(s)
Salt
0.25 tsp
Pepper
0.25 tsp
Oil
2 tbsp
- Before starting, lightly oil the grill, then preheat to medium-high (approx. 500°F). Wash and dry all produce.
- 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.
- To the boiling water, add orzo. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat. Add 1 tbsp (2 tbsp) oil, then stir to coat. (TIP: We love to use olive oil in this recipe!) Cover and set aside.
- Soak wooden skewers in water for at least 5 min.
- Meanwhile, cut zucchini into 1/4-inch slices lengthwise.
- Core, then quarter pepper.
- To a small plate, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with 1 tsp (2 tsp) Mediterranean Spice Blend, salt and pepper. Toss to coat.
- Peel, then finely grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a small bowl, add mayo, half the lemon zest, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.
- In a medium bowl, combine tomato sauce base, remaining garlic, remaining Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) oil.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper, then add to the bowl with marinade. Toss to fully coat each shrimp.
- Drain wooden skewers, then thread shrimp onto wooden skewers. Place assembled shrimp skewers on a plate.
- Discard any excess marinade.
- Add peppers to the grill. Close lid and grill for 3-5 min per side, flipping once, until tender.
- Add zucchini to the grill. Close lid and grill for 2-3 min per side, flipping once, until tender.
- Transfer grilled veggies to the same plate to cool slightly.
- On one side of the grill, arrange shrimp. Close lid and grill for 1-3 min per side, until opaque.** (NOTE: Don't overcrowd your grill! Grill shrimp once veggies are done if there isn't enough space on the grill.)
- Transfer shrimp skewers to a clean plate. Cover with foil to keep warm.
- Roughly chop grilled veggies.
- Add chopped veggies, lemon juice and remaining lemon zest to the pot with orzo (from step 1). Season with salt and pepper, then stir to combine.
- Divide grilled veggie orzo between bowls.
- Remove shrimp from skewers, then arrange over top of bowls.
- Drizzle lemon aioli (from step 2) over top.
- Squeeze a lemon wedge over top, if you like.
700
kcal
Calories
28
g
Fat
4
g
Saturated Fat
79
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
33
g
Protein
190
mg
Cholesterol
1400
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
4
mg
Iron
