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Greek Shrimp Orzo

 
One serving costs about $3.4 One serving costs about $3.4

$3.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian lunch,main course,main dish,dinner greek,mediterranean,european
spoonacular Score:69%

Spoonacular Score: 69%

 

Greek Shrimp Orzo might be just the main course you are searching for. For $3.4 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 558 calories, 29g of protein, and 28g of fat. 1 person has made this recipe and would make it again. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. A mixture of basil, feta cheese, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is pretty good. Try Greek Shrimp with Orzo, Greek Shrimp with Zucchini, Orzo and Feta, and Greek Orzo Salad with Roasted Shrimp {Guest Post} for similar recipes.

Ingredients

Servings:
0.2 large leaves
0.2 large leaves basil
basil
0.5 lb
0.5 lb feta cheese
feta cheese
1 cup
1 cup green onions
green onions
0.5 cups
0.5 cups lemon juice
lemon juice
0.5 cups
0.5 cups olive oil
olive oil
12 oz
12 oz orzo pasta
orzo pasta
1 cup
1 cup italian parsley
italian parsley
1 lb
1 lb raw shrimp
raw shrimp
some
some salt and pepper
salt and pepper
0.2 large leaves basil
0.2 large leaves
basil
0.5 lb feta cheese
0.5 lb
feta cheese
1 cup green onions
1 cup
green onions
0.5 cups lemon juice
0.5 cups
lemon juice
0.5 cups olive oil
0.5 cups
olive oil
12 oz orzo pasta
12 oz
orzo pasta
1 cup italian parsley
1 cup
italian parsley
1 lb raw shrimp
1 lb
raw shrimp
some salt and pepper
some
salt and pepper

Equipment

frying pan
frying pan
bowl
bowl
pot
pot
frying pan
frying pan
bowl
bowl
pot
pot


Instructions

  1. Combine lemon juice and 1/2 cup olive oil.
  2. Bring large pot of salted water to a boil over high heat.
  3. Pour in orzo and cook until al dente.
  4. Drain the pasta, pour into a large serving bowl, and immediately add lemon juice/olive oil mixture. Stir well.
  5. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add shrimp, salt and pepper, and cook for about 2 minutes, or until the shrimp are just done.
  6. Add the shrimp, green onions, parsley, and feta to the orzo mixture. Stir well.
  7. Let the orzo sit for 1 hour. If you make it earlier in the day, cover and refrigerate. Bring to room temperature before serving.
  8. Just before serving, add the basil and gently mix. If desired, serve over a bed of spinach or lettuce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.40
Ingredient
5 large leaves basil
½ pounds feta cheese
1 cup green onions
½ cups lemon juice
½ cups olive oil
12 ounces orzo pasta
1 cup italian parsley
1 pound raw shrimp
Price
$0.10
$5.35
$0.66
$0.83
$1.29
$0.73
$2.38
$9.06
$20.38

Tips

Health Tips

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
558 Calories
28g Protein
28g Total Fat
47g Carbs
28% Health Score
Limit These
Calories
558
28%

Fat
28g
43%

  Saturated Fat
8g
53%

Carbohydrates
47g
16%

  Sugar
4g
5%

Cholesterol
224mg
75%

Sodium
1215mg
53%

Get Enough Of These
Protein
28g
58%

Vitamin K
211µg
202%

Selenium
77µg
111%

Manganese
0.88mg
44%

Phosphorus
395mg
40%

Calcium
335mg
34%

Vitamin C
27mg
33%

Vitamin E
3mg
25%

Vitamin A
1191IU
24%

Zinc
3mg
24%

Vitamin B2
0.39mg
23%

Copper
0.41mg
20%

Vitamin B12
1µg
20%

Iron
3mg
20%

Magnesium
72mg
18%

Folate
59µg
15%

Vitamin B6
0.28mg
14%

Fiber
2g
11%

Vitamin B3
2mg
10%

Potassium
334mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.8mg
8%

Vitamin D
0.15µg
1%

covered percent of daily need

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