Yield: Makes 6 first-course or 4 main-course servings Donna Knowlton of Atlanta, Georgia, writes: “As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they’re so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don’t want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes.”

Ingredients 8 ounces orzo (rice-shaped pasta) 6 tablespoons olive oil 1 cup crumbled feta cheese 1/4 cup freshly grated Parmesan cheese 2 tablespoons plus 1/4 cup chopped fresh basil

1 pound uncooked medium shrimp, peeled, deveined 2 garlic cloves, chopped 1 14 1/2-ounce can diced tomatoes in juice 1/2 cup dry white wine 2 teaspoons dried oregano 1/2 teaspoon dried crushed red pepper

Preparation Preheat oven to 400°F. Brush 11×7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

 
personal/recipes/sues_shrimp_orzo.txt · Last modified: 11.14.2009 12:48 by 166.137.132.32
 
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