| This recipe is liked by 4 person(s). |
Athenian Orzo
Nb persons: 4
Yield:
Preparation time:
Total time: 50 min
Source: Real Age; Eating Well
| Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them. | |
| 1 1/2 teaspoon(s) | extra-virgin olive oil |
| 1 small | onion, chopped |
| 4 clove(s) | garlic, minced |
| 1/4 cup(s) | dry white wine |
| 1 can(s) | diced tomatoes |
| 3 tablespoon(s) | chopped fresh parsley, divided |
| 1 tablespoon(s) | drained capers |
| 1/2 teaspoon(s) | dried oregano |
| 1/2 teaspoon(s) | dried basil |
| 1/2 teaspoon(s) | salt, or to taste |
| Freshly ground pepper , to taste | |
| 1 teaspoon(s) | crushed red pepper |
| 1 pound(s) | medium shrimp, (30-40 per pound) , peeled and deveined |
| 1 cup(s) | orzo |
| 1/2 cup(s) | crumbled feta cheese |
Directions
1. Preheat oven to 450 degrees F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.
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