Lemony Shrimp and Orzo

This seafood casserole is one of the easiest ways to serve shrimp to a crowd. This dinner recipe includes a orzo pasta, Swiss chard, and shrimp for a complete meal in each scoop!

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3.5 by 6 people

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  • Makes: 8 servings
  • Hands On: 30 mins
  • Total Time: 50 mins

Lemony Shrimp and Orzo

Directions

  1. Preheat oven to 400 degrees F. Butter a 13x9-inch baking dish; set aside. Thaw shrimp if frozen. Peel and devein shrimp; set aside. In a 4- to 5-qt. pot combine chard and 1/2 cup water. Bring to boiling; reduce heat. Cook, covered, 5 minutes or until tender, stirring occasionally. Drain, pressing to remove liquid. Coarsely chop chard; you should have 11/2 cups.
  2. In same pot melt butter over medium heat. Add shallot; cook 1 minute. Add our; cook 1 minute. Add chicken stock, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until slightly thickened. Stir in lemon zest, juice, and dill.
  3. Place uncooked orzo in prepared dish. Top with cooked chard and feta. Top with shrimp. Sprinkle with additional salt and black pepper. Pour broth mixture over shrimp; stir lightly. Top with lemon slices. Bake, covered, 15 to 18 minutes or until pasta is tender and shrimp turn opaque. Let stand 5 minutes before serving (mixture will thicken as it stands). Top with additional fresh dill weed.
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Nutrition Facts (Lemony Shrimp and Orzo)

  • Per serving:
  • 361 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 104 mg chol. ,
  • 858 mg sodium ,
  • 50 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
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Reviews (1)

6 Ratings
200 Days Ago
1.0
If you love Risotto, you will love this casserole!
My family loved this dish tonight¿¿
So easy to make. Prep everything before melting the butter.

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