Sautéed Shrimp with Roasted Red Pepper Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

28 g
524 mg
25 g
9 g
1 g
175 mg

Roasted Red Pepper Vinaigrette
⅔ cup roasted red peppers
1 Tbsp minced shallots
1 tsp minced garlic
2 tsp minced fresh basil
1 tsp chopped fresh rosemary
1 tsp cane sugar
2 Tbsp sherry vinegar
¼ cup hazelnut oil

Saffron Orzo Risotto
¼ cup diced yellow onions
1 tsp minced garlic
1 tsp extra virgin olive oil
½ cup dry orzo pasta
1 cup low-sodium chicken stock
½ tsp saffron threads
½ tsp paprika
¼cup chopped fresh Italian parsley

1 lb shrimp, peeled and deveined
1 tsp canola oil
½ tsp sea salt
¼ tsp freshly ground black pepper

  1. Place all ingredients for vinaigrette in a blender container except for hazelnut oil. Puree until smooth. While machine is running, add hazelnut oil in a slow stream until blended into pepper mixture.
  2. In a medium sauté pan, sauté onion and garlic over medium heat in olive oil until onions are translucent. Add orzo and stir to coat with oil. Add chicken stock and bring to a boil. Reduce to a simmer and stir constantly until almost all of the liquid is absorbed and orzo is tender, about 10 to 15 minutes. Remove from heat and stir in saffron, paprika, parsley and salt.
  3. In a large sauté pan, heat canola oil over medium heat. Add shrimp and sauté until just pink. Season with salt and pepper.
  4. Place 2 tablespoons Roasted Red Pepper Vinaigrette on the bottom of a plate.  Top with ⅓ cup Saffron Orzo Risotto, ½ cup sautéed zucchini and ¼ of the shrimp.