Ingredients
- 1/2 Pound Orzo
- 1 Bunch Asparagus
- 1 Cup Cherry Tomatoes
- Brummel or Brown Yogurt Butter
- Lemon Pepper Seasoning, To Taste
- 1/4 Cup Feta
- 1 Ear Corn
- 3/4 Cup Strawberries, Sliced
- 1/2 Pound Shrimp
- Olive Oil
Instructions
- Begin by cooking your orzo according to the directions on the box.
- Preheat oven to 375 degrees.
- While the orzo is cooking, combine three or so large spoonfuls of the yogurt butter and the lemon pepper seasoning in a small bowl. Place in the microwave and heat until melted. Stir once melted to ensure everything is blended well.
- Take your peeled shrimp and dip each one in the butter mixture, and then place a foil lined baking sheet, keeping them to one side. Once all your shrimp have been dipped in the butter mixture, pour any extra over the top of the shrimp.
- On the other side of the baking sheet, place your asparagus in a single layer. Season to your taste.
- Place the shrimp and asparagus in the middle rack of the oven, cooking for 12-15 minutes depending on your oven. I like to flip the shrimp at the halfway mark and turn the asparagus.
- Cut your tomatoes, strawberries and shave the kernels off the ear of corn, placing everything together in one large bowl.
- When the orzo is done, strain and add to the large bowl with your veggies/fruit.
- Once your shrimp are cooked through and asparagus tender, take them out of the oven. Place the shrimp on a plate.
- Cut the asparagus and add to the large bowl.
- We used olive oil as our dressing here, so add a few tablespoons so everything is coated nicely.
- Add your feta and stir everything well so the dressing is mixed in.
- That's it! We left the shrimp on the side so those who wanted it could add it on top, and if it's not your thing just leave it off.
Notes
Zelda’s Toddler Task: She loves to peel shrimp, I give her two empty bowls with a bowl for thawed shrimp and let her peel the entire batch.
Author: A Big Mouthful
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