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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. | 2. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with fresh dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo	3/4	lb	cooked	302.6007	0.0	67.3202	1.7
cucumber	1		seeded quartered sliced	-	-	-	-
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
grape tomato	1	pint		302.6007	0.0	67.3202	1.7
dill	1	tablespoon		20.13	3.6412	1.0547	0.9596
white wine vinegar	1/4	cup		302.6007	0.0	67.3202	1.7
spicy mustard	3	tablespoons	ground	302.6007	0.0	67.3202	1.7
olive oil	1/2	cup		954.72	0.0	0.0	108.0
sea salt	1	teaspoon		302.6007	0.0	67.3202	1.7
peppercorn	1	teaspoon	ground	25.191999999999997	0.1563	0.0536	2.7425
feta cheese	3/4		crumbled	297.0	4.6012	15.9862	23.94
shrimp	16		peeled de-veined	68.16	0.8736	13.0656	0.9696

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.