Made by Carolyn Vachani, MSN, RN, AOCN
The Abramson Cancer Center of the University of Pennsylvania?
Last Modified: March 3, 2011
The fresh herbs and feta make this dish! This makes enough for my husband and I, but I usually have a little left for lunch the next day.
Cook the orzo, stir in a little oil to keep it from clumping and set aside with the lid on to keep it hot.
Heat some oil in a skillet on medium heat, add garlic and cook 1-2 mins. Toss in shrimp, lightly salt & pepper and cook until they start to turn pink, flipping to cook both sides. I use a stainless skillet (not non-stick) and add a little chicken broth to deglaze the pan at this point.
Remove from heat and toss in the rest of the ingredients except the feta (tomatoes, olives, cilantro, parsley, lemon juice and cooked orzo. Stir to combine. Transfer to your serving dish(es) and sprinkle feta on top. Once you stir in the feta it begins to melt some and create a yummy creamy consistency.
Serving size: ½ of the above recipe
Total Fat 15 g (saturated 6g, Trans fat 0g)
Cholesterol 348 mg
Sodium 929 mg
Total carbohydrates 54 g
Dietary fiber 9 g
Sugars 4 g
Protein 53 g
Vitamin A (91% RDA), Vitamin C (103%), Calcium (33%) and Iron (48%)