How was your Easter weekend? It’s been beautiful here in Boston so I’ve been enjoying the weather. I love it when it’s unseasonably warm! Hope it’s nice where you are.
So, every month, I receive a few different cooking magazines…Bon Appetit, Cooking Light, Taste of Home’s Healthy Cooking, and Cuisine at Home. Not surprisingly, I don’t usually get a chance to read them immediately but get around to checking out the recipes eventually.
I recently made a combined dinner of two recipes from different magazines, Broiled Shrimp with Spinach Orzo Salad. The Broiled Shrimp recipe came from the April 2010 issue of Cuisine at Home and the Spinach Orzo Salad came from the April/May issue of Healthy Cooking. It turned out to be a great light meal.
Shrimp is something I don’t cook too often but when I do, I’m always surprised how easy it is. This broiled shrimp is super quick to prepare and cook. The mixture of flavors resulted in a tasty shrimp dish!
I love pasta salad, especially because it reminds me of summertime cookouts. This Spinach Orzo Salad is an easy side dish that’s a little different from a tradition rice or pasta side. I ate the leftovers for days and it was perfect for lunch.
Adapted from Cusine at Home
1 Tbsp. butter
1 tbsp. fresh lemon juice
1 tsp. minced garlic
1/8 tsp. dried dill
2 Tbsp. whole wheat panko breadcrumbs
¼ tsp. dried oregano
12 large shrimp, peeled and deveined (tails left on)
Salt and pepper, to taste
- Preheat broiler.
- Melt butter in a saute pan over medium heat. Stir in lemon juice, garlic, dill, salt and pepper.
- In a small bowl, combine breadcrumbs and oregano. Set aside.
- Coat two small cassserole dishes with cooking spray and place on a baking sheet.
- Arrange six shrimp in each dish and divide butter/lemon juice mixture over shrimp. Top with breadcrumbs mixture.
- Broil shrimp for about 5 minutes. Watch closely as the shrimp cooks very quickly.
- Serve with Spinach Orzo Salad (recipe below).
Spinach Orzo Salad
Adapted from Taste of Home’s Healthy Cooking
8 oz. whole wheat orzo
3 oz. fresh spinach
¼ c. reduced fat feta cheese, crumbled
¼ red onion, chopped
¼ c. reduced fat balsamic vinaigrette dressing
¼ tsp. dried basil
Salt and pepper, to taste
1 Tbsp. pine nuts, toasted
- Cook orzo according to directions. Drain in cold water.
- In a large bowl, combine spinach, cheese, onion and orzo.
- In a small bowl, combine balsamic vinigarette, basil and pepper. Pour over orzo mixture to coat.
- Chill salad until ready to serve.
- Top with toasted pine nuts before serving. (I toasted pine nuts in my toaster oven using the light setting)