Prosciutto-wrapped shrimp with grilled-asparagus orzo
Chatelaine
* PLUS Cooking time: 15 minutes
Prosciutto-wrapped shrimp with grilled asparagus recipe Photo by Jodi Pudge
Ingredients
-
8
raw colossal-sized
shrimp
, peeled
-
2
garlic cloves
, minced
-
1
lemon
, cut in half
-
1/2 cup
orzo
-
3 tbsp
chopped fresh
dill
-
2 slices
prosciutto
-
8
fresh
basil leaves
-
1/2 bunch
asparagus
, ends trimmed
-
200-g container
cherry
tomatoes
, on the vine
-
1 tbsp
olive oil
-
1/4 tsp
salt
-
1/4 tsp
hot-red-chili-flakes
Instructions
- Stir shrimp with garlic, 2 tbsp lemon juice, 1 tbsp oil and 1/4 tsp chili flakes in a medium bowl. Let stand for 10 min.
- Cook orzo according to package directions, omitting salt, 6 to 8 min. Drain well. Transfer to a medium bowl, then stir in dill, 1 tbsp oil and 1/4 tsp salt.
- Preheat grill to medium. Slice each prosciutto piece lengthwise into 4 thin strips. Wrap a basil leaf and a prosciutto strip around each shrimp. Oil grill. Barbecue shrimp, asparagus, cherry tomatoes and 1/2 lemon, cut-side down, until shrimp is pink and vegetables are tender, 3 to 4 min per side. Slice asparagus diagonally into 1-in. pieces and stir into orzo mixture. Divide orzo, shrimp and tomatoes between 2 plates. Squeeze grilled lemon overtop just before serving.
Nutrition (per serving)
- Calories
- 503,
- Protein
- 44 g,
- Carbohydrates
- 42 g,
- Fat
- 18 g,
- Fibre
- 5 g,
- Sodium
- 995 mg.
Wine Pairings
Fruity bubbles
Sparkling rosés are a versatile food partner. Freixenet Cordon Rosado delivers raspberry and whitepeach notes perfect for the fresh flavours in this dish. Freixenet Cordon Rosado, Spain, $15.
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