Last weekend I had one of my girlfriend’s over for a small Oscar’s viewing party. Of all the films nominated this year, I’ve seen three, as had my friend. So of course, we filled out scorecards guessing who would win each category basing our picks on thorough research and critical thought (eanie meanie minie moe…).
We cracked some champagne and played Joan Rivers, critiquing each celebrity who came down the red carpet. How adorable was Michelle Williams? More often than not, we also graciously applauded the winners of the categories we had guessed incorrectly. C’est la vie.
The key to comfortably eating while watching incredibly fit, done-up, stunning looking people smile and wave is packing tons of flavor in seasonings rather than fats. Heidi Swanson’s Moroccan inspired roasted vegetables were a great pairing with these pitas that couldn’t be easier to put together.
Shrimp and Orzo Pitas
- peeled and deveined shrimp
- spanish chorizo, sliced into small pieces
- fresh spinach leaves
- whole wheat pitas
Heat about 1 tbsp of olive oil in a saute pan over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. In one layer, sear the shrimp in the saute pan until plump and pink, just two minutes per side. Depending on how many shrimp you are cooking, you might need to make these in batches so as not to crowd the pan. Warm the pitas in the oven at about 250°F for 5-10 minutes. Assemble the pitas with a layer of hummus, spinach, and then the chorizo and shrimp. These ingredients pack great flavor into a simple dish.