Shrimp, Feta, Cucumber and Orzo Salad
WITHOUT Cocktail Sauce
Calories 316 (26% from fat)
Fat 9 gram
Saturated Fat 1.25 gram
Trans Fat 0 gram
Cholesterol 120 mg.
Sodium 808 mg.
Carb 31 gram
Fiber 2 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 28 gram
WITH Cocktail Sauce
Calories 336 (24% from fat)
Fat 9 gram
Saturated Fat 1.25 gram
Trans Fat 0 gram
Cholesterol 120 mg.
Sodium 1076 mg.
Carb 36 gram
Fiber 2 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 28 gram
Ingredients
1/2 lb. orzo
1 lb. shrimp, peeled and deveined
1/4 cup lemon juice
3 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper, ground
1 cup cucumber, skin removed and chopped
1/4 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
7 oz. fat free crumbled feta cheese
(We used two containers of 3.5 oz. each fat free crumbled feta cheese.)
OPTIONAL
With the addition of a topping, this dish changes dramatically. You can have it with fresh orzo pasta, dill and feta cheese for the purists. But if you enjoy tangy, mix a tablespoon of cocktail sauce in each serving for a kick up in flavor.
1. Cook the orzo as directed on the package. Drain and set aside in a medium sized mixing bowl. Preheat oven to 400 degrees Fahrenheit.
2. Lay the shrimp on a single layer of a sheet pan. Bake for 6-10 minutes, until shrimp starts to change from blue-grey and translucent to white, pink and opaque.
3. Whisk together the lemon juice, olive oil, salt and pepper. Stir it into the orzo.
4. Cut the tails off the shrimp, then cut shrimp in half. Mix the shrimp, cucumber, dill, parsley and feta cheese together in with the orzo. Cover and chill for at least 3 hours.
5. If you want a more tangy taste, mix a tablespoon of cocktail sauce in each serving.
Yield: 6 Servings, About 1 Cup Per Serving
