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| ATHENIAN SHRIMP ORZO | |
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1 1/2 tsp. olive oil 1 sm. onion, chopped 4 garlic cloves, minced 1/4 c. dry white wine 1 (28 oz.) can tomatoes, chopped with juice 3 tbsp. parsley, chopped 1 tbsp. capers 1/2 tsp. dried oregano 1/2 tsp. dried basilico Salt and pepper, to taste Pinch red pepper flakes 1 lb. med. shrimp, peeled and deveined 1 c. orzo pasta 1/2 c. Feta cheese, crumbled Heat oil in 2 quart saucepan, medium heat. Add onions and garlic and saute 3 minutes or until softened but not brown. Add wine and boil for 1 minute; stir in tomatoes, half the parsley, and the remaining seasonings. Cook 5 minutes, add the shrimp. Cook 2 minutes more, stirring all the while, until the shrimp are pink. Preheat oven to 450 degrees. Cook the orzo in boiling salted water, 5 to 7 minutes, or until tender but firm. Drain orzo, put into shallow 2 quart casserole; toss with tomato-shrimp sauce. Sprinkle top with the remaining parsley and Feta cheese. Bake for 10 minutes, or until the cheese is bubbly. Serves 4-6. | |
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recipe reviews #50848
Andrew (North Carolina) says:
This one is a crowd pleaser. Cold leftovers taste pretty good - but there's seldom any left over! I use a 2 lb bag of frozen (easy peel) shrimp, partially thawed in a bowl of water before removing shells. The feta cheese doesn't really have to get bubbly (shrimp may be overcooked if you leave it in the oven that long.) Great with dry red or white wine - bring this one to a covered dish dinner and you will be a rock star!
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