Herbed shrimp, orzo dish is especially quick to make
Shrimp flavored with fresh tarragon and lemon juice is a 3-minute dish. Pine nuts add a crunchy texture.
Orzo is a rice-shaped pasta. Fresh tomatoes and basil create a light sauce for the pasta. If best quality fresh tomatoes are not available, use reducedsodium diced canned tomatoes.
Helpful hints
— Any type of small pasta or leftover pasta pieces can be used.
— If using dried tarragon, make sure it is still green. If not it’s time to buy a new bottle.
Countdown
— Place water for pasta on to boil.
— Prepare all ingredients. — Boil orzo.
— While orzo cooks, make shrimp.
Shopping list
To buy: 3/4 pound peeled large shrimp, 1 box orzo, 2 ripe tomatoes, 1 small package pine nuts, 1 bunch fresh basil, 1 bunch fresh tarragon, and 1 lemon.
Staples: olive oil, salt and black peppercorns.
HERBED SHRIMP
Recipe by Linda Gassenheimer
2 teaspoons olive oil 3 tablespoons pine nuts 3/4 pound peeled shrimp 1 tablespoon fresh tarragon leaves or 2 teaspoons dried tarragon 2 tablespoons fresh
lemon juice
Salt and freshly ground
black pepper
Heat a nonstick skillet over medium-high heat and add the olive oil. Add the pine nuts and shrimp. Toss for 2 minutes or until the shrimp are pink and not translucent. Sprinkle with tarragon, lemon juice and salt and pepper to taste and divide between two dinner plates.
Yield 2 servings.
Per serving: 244 calories (40% from fat), 10.8 g fat (1.7 g saturated, 4.4 g monounsaturated), 276 mg cholesterol, 35.3 g protein, 2.9 g carbohydrates, 1.1 g fiber, 210 mg sodium.
ORZO WITH FRESH TOMATO
Recipe by Linda Gassenheimer
4 ounces orzo (riceshaped pasta), about 3/4 cup
2 cups 1/2-inch tomato
cubes
1/4 cup fresh basil, torn
into small pieces 1 tablespoon olive oil Salt and freshly ground
black pepper
Place a medium-size sauce pan full of water on to boil for orzo. Add orzo to boiling water and boil 9 to 10 minutes. Drain and add tomatoes, basil and olive oil.
Add salt and pepper to taste. Toss well.
Yield 2 servings.
Per serving: 310 calories (24% from fat), 8.2 g fat (1.2 g saturated, 3.4 g monounsaturated), no cholesterol, 9.4 g protein, 51 g carbohydrates, 6.5 g fiber, 27 mg sodium.
Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@ FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.