Shrimp & Orzo Skillet Supper
with Green Beans & Kale
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Watch how it all pans out perfectly without much fuss. This skillet supper tops the charts for both flavour and texture. The shrimp flirts with South American chimichurri sauce for inspiration, with a fast marinade in lemon zest, garlic and parsley. Tiny beads of orzo pasta swell with butter, tomato paste and smoky, mustardy spices as they cook, joined by pre-chopped kale and green beans just this side of softened.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Green beans
- 120g Chopped kale
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 140g Orzo
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 9g Souvlaki Party spices (garlic, mustard, paprika, smoked paprika, coriander, cumin, kosher salt)
Contains: Milk, Mustard, Shrimp, Sulphites, Wheat
You will need:
Small pot
Large pot
Zester
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
1070 mg
Total Carb
75 g
Sugars
9 g
Protein
34 g
Fibre
10 g
Preparation
Mise en place
In a small pot (or kettle), bring 3 cups water (double for 4 portions) to a boil. Remove the stem ends of the green beans; cut crosswise into 1-inch pieces. Mince the garlic. Zest and juice the lemon. Roughly chop the parsley leaves and stems.
Marinate the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp, lemon zest (start with ½), ½ the garlic, ½ the parsley, a drizzle of oil, ½ the spices and S&P.
Start the skillet
In a large pot, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the orzo, tomato paste, remaining garlic and spices, and S&P. Sauté, 2 to 3 min., until the orzo is toasted. Add the demi-glace and boiling water. Reduce the heat to low and cook, covered, stirring occasionally, 8 min., until partially cooked.
Continue the skillet
To the pot of orzo, add the kale, green beans and S&P; stir well. Increase the heat to medium-low and cook, stirring constantly, 1 to 2 min., until the kale has wilted. Cover and cook, stirring occasionally, 3 to 5 min., until the orzo is al dente.
Finish the skillet & cook the shrimp
To the pot of orzo, add the shrimp. Cover and cook, 2 to 4 min., until the shrimp* are opaque and cooked through. Off the heat, let sit, covered, for 2 min.
Finish & serve
To the pot of orzo, add the lemon juice and remaining parsley; stir well. Divide the skillet between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
