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
Summer Vegetable Orzo:
MethodIn 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
- Iron 26.0
- Folate 49.0
- Calcium 7.0
- Vitamin A 49.0
- Vitamin C 23.0