Greek Shrimp with Orzo

Here is a quickie for a scrumptious lunch or light dinner. This is another Weight Watcher recipe that can be found here. I am posting my version. It is very similar to the original with the following changes: I cut the recipe in half to 3 servings, used whole wheat orzo, I did not have a green pepper so I used a sweet blushing beauty from the garden. Also from the garden I used 14 oz. of fresh Roma tomatoes and fresh oregano. I always keep a bag of frozen shrimp from Trader Joe's on hand. This was quite simple to make and goes together in no time. I served it on a bed of arugula with a few kalamata olives for garnish. Not sure how that effects the points for the dish.

Expect to see many more Weight Watcher and Cooking Light type of recipes here. Summer is over and time to get back to a little healthier eating. Let's just say that the ice cream machine has had a bit of an impact on the scales ; 0 )

Greek Shrimp with Whole Wheat Orzo
3 servings
POINTS® Value: 7

6 0z uncooked whole wheat orzo
1 tsp olive oil
1/4 cup onion, chopped
1/2 medium blushing beauty pepper, chopped
1 medium garlic clove, minced
14 oz diced fresh Roma tomatoes
1 tsp fresh oregano, chopped
1/2 pound shrimp, medium-size, peeled and deveined
3 tbl basil, fresh, chopped
1 Tbsp feta cheese, crumbled
arugula


Cook orzo in salted water according to package directions without added fat; drain and set aside.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, stirring occasionally, about 3 minutes. Add tomatoes; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.


Spoon cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in the oregano and basil. Spoon about 1 1/4 cups of orzo-shrimp mixture onto a bed of arugula on each of three plates and top each with 1 teaspoon of feta.