Sit Down Before Reading, The Shock May Kill You

Well, for long time readers, this is going to come as quite the shock. I, the one who does not cook, is cooking. Meh, maybe three times a week now. The children are staring at me with this look like, “Who is this person, but stay…we’ve been very, very hungry” look on their faces. I had requests for this, so here it is, a first in the annals of HAH – a recipe. I guarantee that you will absolutely love its succulence, beauty, and healthfulness. Who knew?

Ingredients

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preparation

Preheat oven to 450°.

Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield

2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

Nutritional Information

CALORIES 498(26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g

Cooking Light, MARCH 2000