Orzo with shrimp & feta
Orzo with shrimp & feta
782kcal Per person
39g Protein
88g Carbs
31g Fat
11g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 5 olives
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon oregano, dried (2 g)
- 8 ounces diced tomatoes (224 g)
- 4 fluid ounces water (120 ml)
- ½ cube vegetable bouillon
- 1 tablespoon capers (10 g)
- 3 ounces orzo (84 g)
- 3 ½ ounce garden peas (frozen) (98 g)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Thaw the shrimp according to the instructions on the package and pat them dry.
- Finely chop the onion, mince the garlic clove and slice the olives.
- Heat half of the oil in a pan and cook the shrimp for 2 minutes. Remove the shrimp from the pan and set them aside on a plate.
- Heat the other half of the oil in the same pan. Sauté the onion and garlic for 2 minutes. Then add the oregano, diced tomatoes, water, bouillon cube and capers to the pan. Stir everything together and bring to a boil.
- Add the orzo to the pan, stir into the sauce and cook for 10 minutes over medium heat, stirring regularly. Stir in the peas during the last 4 minutes of cooking.
- Stir the shrimp into the orzo, season the dish with some pepper.
- Serve the orzo on a deep plate and crumble the feta cheese over the dish and top with the olive slices.
Tip van FitChef
Garnish this orzo dish with fresh basil.
