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Fish & Seafood

Broiled Shrimp and Zucchini with Summery Orzo Salad
Ingredients
1 lb. Hannaford Large Raw Shrimp, thawed and peeled
1 zucchini, ends trimmed and sliced into 1/2"-thick half-moons
1 Tbsp. vegetable oil
Salt and pepper
2 cups cooked orzo, chilled
1 small red bell pepper, cored, seeded, and chopped fine
1 cup Hannaford Baby Spinach, sliced thin
1/2 cup finely chopped red onion
6 Tbsp. Nature's Place Tuscan Italian Dressing
1/4 cup chopped fresh basil
1/4 cup Taste of Inspirations Reduced Fat Crumbled Feta Cheese
Lemon wedges, for serving
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Broiled Shrimp and Zucchini with Summery Orzo Salad

Broiled Shrimp and Zucchini with Summery Orzo Salad

Broiled Shrimp and Zucchini with Summery Orzo Salad
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:5 minutes
directions
1. Place a rack in uppermost part of oven (or about 4" from broiler element) and heat broiler to high. Set a wire rack in a foil-lined baking sheet and coat with cooking spray.
2. Pat shrimp dry with paper towels and place in a large bowl. Add zucchini and oil, season lightly with salt and pepper, and toss to coat. Arrange zucchini and shrimp in an even layer on prepared wire rack. Transfer to oven and broil until zucchini are spotted brown and shrimp are cooked through, about 5 minutes.
3. Meanwhile, combine orzo, pepper, spinach, onion, dressing, and basil in a medium bowl and toss until well combined; season with salt and pepper to taste.
4. Divide shrimp and zucchini among plates and sprinkle evenly with feta; serve with orzo salad and lemon wedges.
Source: Hannaford fresh Magazine, July - August 2019
 
 
 
 
 
 
 
 
 
 
 
 
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