Ouzo-Rosemary Shrimp on Lemon Orzo

Name: Ouzo-Rosemary Shrimp on Lemon Orzo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 946 milliliters chicken broth; 1 bunch chives, chopped; 2 Tbsps lemon juice; 1 teaspoon lemon zest; 4 long or 8 short skewers; 4 Tbsps olive oil, divided; 237 milliliters orzo; 59 milliliters ouzo; 1 rosemary sprig (4 in.), leaves removed and minced; 1 teaspoon salt, divided; 680 grams peeled and deveined shrimp; 4 mediums zucchini

Ouzo-Rosemary Shrimp on Lemon Orzo might be just the main course you are searching for. This recipe serves 4. One serving contains 519 calories, 43g of protein, and 18g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of lemon juice, rosemary sprig, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).

Equipment you will use

Grill

In a medium pot, bring chicken broth and 2 cups water to a boil.

Ingredients you will need

Chicken Broth

Water

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Pot

Add orzo and cook until tender to the bite, about 8 minutes. In a medium bowl, mix 1 tbsp. olive oil, lemon zest, lemon juice, chives, and 1/4 tsp. salt.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Chives

Orzo

Salt

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Bowl

Drain orzo and transfer to bowl; toss with lemon mixture. Cover and set aside until ready to serve.

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Lemon

Orzo

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Bowl

Meanwhile, in a large bowl, combine 2 tbsp. olive oil, ouzo, rosemary, 1/2 tsp. salt, and pepper.

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Olive Oil

Rosemary

Pepper

Ouzo

Salt

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Bowl

Add shrimp and toss. Set aside for 15 minutes.

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Shrimp

Trim ends off zucchini and cut on the bias into long, oval, 1/4-in.-thick slices.

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Zucchini

Brush slices with remaining 1 tbsp. olive oil and sprinkle with remaining 1/4 tsp. salt. Set aside.

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Olive Oil

Salt

Drain shrimp, reserving marinade, and thread onto skewers.

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Marinade

Shrimp

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Skewers

Grill zucchini slices and shrimp skewers, covered, 3 minutes. Turn slices and skewers over, brush shrimp with reserved marinade, cover, and cook until zucchini is soft and browned and shrimp is pink and starting to brown, about 3 minutes.

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Marinade

Zucchini

Shrimp

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Skewers

Grill

Transfer to a platter and serve immediately, with lemon orzo on the side.

Ingredients you will need

Lemon

Orzo

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 946milliliters

chicken broth 1bunch

chives, chopped 2Tbsps

lemon juice 1teaspoon

lemon zest 4

long or 8 short skewers 4Tbsps

olive oil, divided 237milliliters

orzo 59milliliters

ouzo 1

rosemary sprig (4 in.), leaves removed and minced 1teaspoon

salt, divided 680grams

peeled and deveined shrimp 4mediums

zucchini

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.