Mississippi Wild American Shrimp with Orzo

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

This delicious Italian dish features American shrimp, basil and a light lemon flavor. This is a great dinner for a warm night and is even better served with a fresh spinach salad.

Ingredients

2 cups uncooked orzo
2 tomatoes, diced
1 cup green onions, minced
8 oz. feta cheese, crumbled (tomato-basil feta cheese works well)
4 tbsp. butter
1 lb. Certified Wild American shrimp
4 garlic cloves, minced
Salt and pepper, to taste
Old Bay seasoning, optional
2 tbsp. lemon juice
6 to 8 basil leaves, torn in small pieces
 

Steps

1. Preheat oven to 375°F.

2. Boil the orzo in salted water for about 10 minutes or until tender but still al dente. Drain well but keep in the same pot.

3. Add tomatoes and onions to orzo; stir to mix. Add crumbled feta; stir again.

4. Transfer to a buttered baking dish; bake for 15 minutes.

5. Just before serving, heat butter in a medium-size skillet over medium-high heat and add shrimp and garlic. Season with salt, pepper and Old Bay seasoning. Sauté quickly just until shrimp turn pink.

6. Add lemon juice and basil and stir.

7. Place shrimp on top of orzo; serve at once.
 

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
olympic athlete feeding tables

As an athlete, eating the right food to fuel the body is of the utmost importance. For an Olympic athlete representing the United States, the stakes are about as high as they can get.

Feeding elite athletes at the very top of their game is a daily focus for Terri Moreman. As associate director of food and nutrition services for the United States Olympic Committee, a position she’s held for 28 years, Moreman leads foodservice at the U.S. Olympic Training Center in Colorado Springs, Colo. She also supports the USOC’s training centers in Lake Placid, N.Y., and Chula Vista, Calif....

FSD Resources