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Lemon Harissa Shrimp With Feta & Orzo

Serves: 2
Prep time: 15 mins
Cook time: 20 mins
Ingredients
Preparation

For the Orzo

  • 1 cup Orzo Pasta
  • 2 qt Water
  • 1 tbsp Salt
  • 1/2 tbsp Olive Oil

For the Sea Cuisine Lemon Harissa Shrimp

  • 1 package Sea Cuisine Harissa Shrimp
  • 2 cup Baby Kale, large ribs removed
  • 1/4 cup Half & Half
  • 2 tbsp Parsley, rough chopped, reserve 1 tbsp for garnish

For the Garnish

  • 1/2 cup Red Onion, small chopped
  • 1/2 cup Feta Cheese, crumbled
  • 1 Lemon, cut into 1/2" rounds for charring
Tips from the chef: Try charring your lemon slices oven an open gas flame or in a hot dry sauté pan.
  1. For the Orzo: Bring salted water to a boil, cook orzo, stirring occasionally until al dente. Strain the orzo and toss in oil to keep from sticking.
  2. For the Lemon Harissa Shrimp, Orzo and Baby Kale: In a large sauté pan add the Lemon Harissa Shrimp along with a 1/4 cup of half and half to replace the water in the product cooking instructions. Cook for approximately 6 minutes before adding the chopped kale and parsley to the pan. Stir well and simmer until shrimp are opaque and fully cooked.
  3. To Serve: Divide the orzo and Harissa Shrimp between two shallow bowls, or deep pasta plates if you prefer. Garnish with crumbled feta cheese, red onion, parsley and enjoy.

Lemon Harissa Shrimp