lemon-herb Louisiana Shrimp over dilled orzo VIEW/PRINT Bright, herbed, jumbo Louisiana shrimp on top of dilled orzo, 311.9 calories. Servings Season Method Prep Time 12 Sauté 30 min. Tags: dill, healthy, lemon, Shrimp Ingredients: 72 ea Louisiana Shrimp, 21-25 count, peeled and deveined 8 Tbsp Fresh dill, chopped, divided 4 cups dry Orzo, cooked per package instructions 3/4 cup Extra-virgin olive oil 4 Tbsp Fresh basil, chopped 4 Tbsp Fresh thyme, chopped 3 cups Lemon juice 3 cups Clam juice 4 Tbsp Lemon zest 4 Tbsp Flat leaf parsley Directions: Mix 4 Tbsp. dill with cooked orzo; hold warm until needed. In a large sauté pan, heat olive oil and add the remaining dill and Louisiana Shrimp; cook for 1 minute. Add lemon juice and clam juice; cook until shrimp is cooked through. Add the lemon zest and remove from heat. Place ¾ cup of cooked orzo in the center of 12 individual plates or bowls; spoon shrimp and sauce around orzo. Garnish with parsley.