Being a recipe addict has a major drawback…so many recipes, so little time. We rarely have the same thing twice, unless my family really emphasizes to me how much they love a recipe. It’s pretty funny, how well trained they are. Even the littlest hooligan will say, “This is the best meal ever…you gots to make this again!”
Add to this my dislike for hot shrimp, which is, I know, odd. The rest of the family loves shrimp in hot dishes, so I really should make it more. This recipe is one I used to make often, back before kids, then I forgot about it until we were in Savannah and I remembered that I do like shrimp and grits.
I have no idea why this photo is so blurry…in Photoshop, it’s clear, but when I uploaded it, something happened. Sorry about that. Anyhoo, this is a lightened shrimp dish, and takes very little time (as do most shrimp dishes). I generally have the ingredients on hand, with shrimp in the freezer, so it’s a good oh-my-gosh-I-forgot-to-thaw-anything dinner. Enjoy!
Mediterranean Shrimp with Orzo
- Cooking spray
- 1 cup uncooked orzo (rice-shaped pasta)
- 4 teaspoons olive oil, divided
- 14 oz can diced tomato, drained
- 1 cup sliced green onions
- 1 cup (4 ounces) crumbled feta cheese
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh basil
1. Preheat oven to 450°.
2. Coat casserole pan with cooking spray.
3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 2 teaspoons oil and next 7 ingredients (2 teaspoons oil through pepper). Place the orzo mixture in prepared dish. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Cover tightly with foil. Bake at 450° for 25 minutes or until the shrimp are done.
Crazy easy, right?