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Grilled shrimp served with Mediterranean style orzo.

Grilled Shrimp and Orzo

Carne Diem Culinary
Mediterranean grilled shrimp is marinated in a flavorful marinade of tomato, basil, oregano and red wine vinegar before being grilled and served a top a creamy orzo with basil, orange zest, toasted pine nuts and parmesan cheese.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Marinade time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4
Calories 626 kcal

Equipment

  • BBQ Skewers

Ingredients
  

  • 1.5 Pounds Raw Shrimp preferably U16-20 or larger

Marinade

  • ⅓ Cup Olive Oil
  • ¼ Cup Tomato Sauce
  • 2 Tablespoons Red Wine Vinegar
  • 2 Garlic Cloves Minced
  • 2 Tablespoons Basil Chopped
  • 1 teaspoon Dried Oregano
  • ¼ teaspoon Cayenne Pepper

Orzo

  • 1 Cup Uncooked Orzo
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 Garlic Cloves Minced
  • ½ Cup Orange Juice Juice of 2 oranges
  • ¼ Cup Basil Chopped
  • ½ Cup Parmesan Cheese Shredded
  • 2 Tablespoons Pine Nuts
  • ¼ teaspoon Black Pepper
  • 2 teaspoons Grated Orange Rind
  • 3 cups Chicken Broth

Instructions
 

Prepare the marinade

  • Combine the marinade ingredients in a bowl or large bag. Add the shrimp and marinate in the refrigerator for 1-2 hours.

Basil-Orange Orzo

  • Prep your ingredients by finely chopping the basil and mincing the garlic. Zest the oranges until you have about 2 teaspoons or orange rind rest. Next, juice the 2 oranges and remove any seeds.
  • In a small skillet, toast the pine nuts over medium-high heat, until lightly browned. Don't allow to burn. Remove from the heat and set aside.
  • Add the chicken broth to a medium sized saucepan and bring to a boil. Add the orzo pasta and cook until tender, typically about 10-12 minutes. Remove from the heat, drain excess liquid and cover.
  • Heat butter and olive oil in a medium pot and melt over medium heat. Once melted, add the orange zest and cook for 1-2 minutes. Next, add the garlic and sauté for 1-2 minutes, until lightly browned.
  • Add in the orange juice and bring to a simmer. Simmer for 3 minutes then remove from the heat. Stir in the basil, cooked orzo, parmesan cheese, and toasted pine nuts and mix to combine. Taste and season with salt and pepper as desired.

Grilling the Shrimp

  • To cook the grilled shrimp. prepare your grill for direct cooking over medium high heat. Grill the shrimp skewers for about 2-3 minutes per side, until opaque. Shrimp should be cooked to an internal temperature of 145 degrees.

Serving

  • Plate the warm basil-orange orzo and top with the shrimp skewers. Top with additional basil or parmesan, if desired.

Nutrition

Calories: 626kcalCarbohydrates: 37gProtein: 35gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 234mgSodium: 1917mgPotassium: 492mgFiber: 2gSugar: 5gVitamin A: 822IUVitamin C: 20mgCalcium: 283mgIron: 2mg
Keyword Basil, grilled, marinated, Orange, orzo, Pasta, pine nuts, shrimp
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