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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) chicken broth |
2 teaspoon(s) chopped fresh ginger |
1 teaspoon(s) cornstarch |
1/2 cup(s) diced red pepper |
2 tablespoon(s) honey |
1 tablespoon(s) minced garlic |
1/2-1 teaspoon(s) minced jalapeno peppers |
1 cup(s) orzo |
2 tablespoon(s) reduced sodium soy sauce |
1 tablespoon(s) rice vinegar |
2 teaspoon(s) sesame oil |
1/2 cup(s) shredded carrot |
12 ounce(s) shrimp, peeled & deveined |
1/4 cup(s) sliced scallions |
Directions:
1. mix soy sauce, vinegar, honey,
2. cornstarch, oil and shrimp - mix well. Refrigerate for 15 minutes. Turn occasionally.
3. Remove shrimp, reserve marinade. Grill shrimp for 3 minutes or until pink
4. Cook orzo according to package directions. Drain
5. Bring the broth to a boil in a large no-stick frying pan over medium-high heat. Add garlic, ginger, scallions, jalapeno peppers, carrots and red peppers. Cook for 2-3 minutes. Add the orzo, grilled shrimp and reserved marinade. Bring to a boil. Cook for 1-2 minutes until the sauce thickens.
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