Garlic Shrimp over Eggplant Orzotto
with Greek-style cheese & parsley- Tarwe
- Melk (inclusief lactose)
- Schaaldieren
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
Early European versions of eggplant were smaller and had a yellow or white colour; they looked like eggs, hence the name "eggplant"!
Ingredients
1 piece
Garlic
1 piece
Red onion
½ piece
Eggplant
1 piece
Roma tomato
5 g
Fresh flat leaf parsley & basil
75 g
Orzo
(Contains: Lupine, Ei, Mosterd, Soja, May contain traces of allergens, Tarwe)
½ sachet(s)
Italian seasoning
⅓ sachet(s)
Dried oregano
½
Tomato paste
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
80 g
Shrimp
(Contains: Schaaldieren)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Dice the eggplant into 1cm cubes. Finely chop the parsley and dice the tomato.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the orzo for 1 - 2 minutes, seasoning with salt and pepper, then remove from the pan and set aside. Add another drizzle of olive oil to the pan, then fry the onion with half of the garlic for 2 minutes. Stir in the eggplant, oregano and half of the Italian seasoning, then fry for 6 - 8 minutes.
Stir in the tomato, parsley, tomato paste and the stock, then add the orzo and mix well to combine. Cover with the lid and allow to cook for 12 - 15 minutes, stirring regularly (see Tip). Season to taste with salt and pepper.
Tip: add more water as necessary if the orzo becomes too dry.
Dice the Greek-style cheese and cut the basil into ribbons.
Heat a drizzle of olive oil in a frying pan or grill pan over medium high heat. Fry the shrimp with the rest of the garlic and Italian seasoning for 1 - 2 minutes per side.
Did you know... shrimp may be low in calories, but they are rich in protein and calcium.
Serve the orzo on plates and top with the shrimp and the Greek-style cheese. Drizzle with the cooking juices from the pan, then garnish with the basil.
