Ingredients
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Amt.
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Measure
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Ingredient
| | | | 32 | ounces | shrimp, shelled and deveined | 1 | large | Onion, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | red bell peppers | 1 | tablespoon | olive oil, extra virgin | 4 | cloves | garlic minced | 2 | cups | orzo pasta, whole wheat | 1/4 | teaspoon | turmeric, ground | 4 | cups | broth, vegetable, swanson, fat free | 1 | cup (8 fl oz) | water | 3 | cups chopped or sliced | Roma Tomato chopped | 1 | cup | Edamame, Trader Joes | 1/2 | cup (8 fl oz) | non-fat plain yogurt | 1/4 | cup | cilantro, fresh, chopped | 1 | teaspoon | oregeno | 4 | stalks | green onions, organic, diced |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 400. Place shrimp on paper towel and season with sea salt and pepper | 2 | Place onion, pepper, olive oil and 1/2 tsp of sea salt in Dutch oven. Cover and cook for 8 mins. Add garlic and cook until you begin to smell it.
Add orzo and turmeric. Stire well and cook 5 minutes. Add cooking liquids. cook about 10 minutes. Add tomatoes, edamame and shrimp.
Prepare a lasagna pan with a light coating of nonstick spray. Pour mixture into pan. Place a layer of yogurt on top. Bake for 20 minutes. Divide among 6 plates and garnish with oregano, cilantro and chopped green onions. |
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