2002 Orzo Shrimp Stew

By boandozzy

One serving (1-3/4 cups) equals 401 calories, 10 g fat (5 g saturated fat), 190 mg cholesterol, 919 mg sodium, 45 g carbohydrate, 4 g fiber, 35 g protein.

Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

Originally published as Orzo Shrimp Stew in Light & Tasty August/September 2001, p16

Ingredients

• 2-1/2 cups reduced-sodium chicken broth
• 5 cups fresh broccoli florets
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup uncooked orzo
• 1 pound uncooked medium shrimp, peeled and deveined
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons dried basil
• 2 tablespoons butter

Details

Servings 4
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter. Yield: 4 servings.