Grilled Cajun Shrimp With Summer Vegetable Orzo Grilled Cajun Shrimp With Summer Vegetable Orzo

Grilled Cajun Shrimp with Summer Vegetable Orzo IMAGE Image by: Grilled Cajun Shrimp with Summer Vegetable Orzo IMAGE Author: Canadian Living

Shrimp cooks quickly, making it the ultimate last-minute meal. To defrost frozen shrimp in a hurry, run it under cold water.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2013

Ingredients

Summer Vegetable Orzo:

Method

In bowl, toss together shrimp, garlic, lemon juice, Cajun seasoning and oil; let stand for 10 minutes.

Thread shrimp onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, 4 to 5 minutes.

Summer Vegetable Orzo: Meanwhile, in saucepan of boiling salted water, cook orzo according to package directions; drain and transfer to large bowl.

Meanwhile, toss together zucchini, corncobs, carrot and half of the oil. Place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender, 10 to 12 minutes.

Transfer vegetables to cutting board; chop zucchini and carrots. Cut kernels from corncobs. Add vegetables to orzo along with remaining oil, basil, lemon juice, pepper and salt; toss to coat. Serve with shrimp.

Nutritional facts Per serving: about

  • Sodium 428 mg
  • Sugars 6 g
  • Protein 26 g
  • Calories 410.0
  • Total fat 11 g
  • Potassium 639 mg
  • Cholesterol 129 mg
  • Saturated fat 2 g
  • Total carbohydrate 54 g

%RDI

  • Iron 26.0
  • Folate 49.0
  • Calcium 7.0
  • Vitamin A 49.0
  • Vitamin C 23.0
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Grilled Cajun Shrimp With Summer Vegetable Orzo

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