- Prepare pasta according to package instructions. In a medium bowl, toss the cooked, drained orzo with 1 tablespoon of the olive oil, and the Parmigiano-Reggiano.
- While the pasta is cooking, thread the shrimp, tomatoes, and zucchini pieces on 4 long, metal grill skewers, alternating so that each skewer has an assortment of veggies and shrimp. Set the prepared skewers on a large plate or baking sheet.
- Mix the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper in a small bowl, then drizzle over the skewers.
- Grill the skewers for 3-5 minutes on each side, until shrimp is opaque and veggies begin to soften.
- Divide orzo into 4 portions and top each portion of orzo with 1 long skewer of cooked shrimp and vegetables.
Banner Image:
GrilledShrimpVeggieSkewersCheesyOrzo_KT1.jpg
Teaser Image:
GrilledShrimpVeggieSkewersCheesyOrzo_KT2.jpg
Ingredients:
8 ounces whole grain orzo
¼ cup finely grated Parmigiano-Reggiano
1 pound raw shrimp, peeled and deveined
1 pint cherry tomatoes
1 medium zucchini, chopped into large chunks
3 tablespoons olive oil, divided
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
Nutrition:
Calories: 430, Total Fat: 14g, Saturated Fat: 2.5g, Sodium: 530mg, Carbohydrate: 47g, Fiber: 7g, Total Sugar: 5g (Added Sugar: 0g), Protein: 33g
Author:
An Oldways recipe, courtesy of Kelly Toups
Show on WGC.org?:
Show on WGC.org?