Directions:
- Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
- In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir for 2-3 minutes or until shrimp turn pink.
- Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.47 Kcal (2321 kJ) | ||
| Calories from fat | 368.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.93g | 63% | |
|---|---|---|---|
| Cholesterol | 68.47mg | 23% | |
| Sodium | 1619.5mg | 67% | |
| Potassium | 439.21mg | 9% | |
| Total Carbs | 40.23g | 13% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 11.89g | 24% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.6mg | 9% | |
| Calcium | 154.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 208.9 Kcal (875 kJ) | ||
| Calories from fat | 138.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 63% | |
|---|---|---|---|
| Cholesterol | 25.8mg | 23% | |
| Sodium | 610.16mg | 67% | |
| Potassium | 165.48mg | 9% | |
| Total Carbs | 15.16g | 13% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 1.78g | 19% | |
| Protein | 4.48g | 24% | |
| Vitamin C | 7.8mg | 35% | |
| Iron | 0.6mg | 9% | |
| Calcium | 58.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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