shrimp and orzo bake.

Well. That was a little longer of a blogging break than I intended it to be! I had a small breakdown over a lack of time (and eggs, actually) last week, and told Christina that I was just pretending we did not have a blog. Fortunately for us all, she’s still been posting some great stuff, and I can’t wait for her to make those mini icebox pies for me when she visits in May.

I’ve had this shrimp bake pinned for some time, and finally got around to making it. It was not as “quick” as I expected it to be – the recipe I followed over-simplified the steps so, at first glance, it looked a lot faster than it really was. That said, it’s very, very easy. And you have time to get your pots and pans washed while the shrimp bakes so clean-up is quick at the end too.

Apparently there is a large contingent of people who don’t believe shellfish and cheese should ever meet, but I think those people are fools. Feta and shrimp are a delightful combination, and I’d encourage you to not pass this recipe if you’re a hater.

Shrimp and Orzo Bake
via Once a Month Mom

1 cup orzo
1 Tbsp. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 tsp red pepper flakes
1/2 cup white wine
2 cups tomatoes, chopped
1 tsp. oregano
1 Tbsp. dried chives
1 pound shrimp, peeled and deveined
4 ounces feta cheese (reduced fat or fat free would be fine)
2 Tbsp. fresh lemon juice

Cook orzo according to package directions and don’t forget to salt the water! Drain, and spread into a small casserole dish. Preheat oven to 425.

Saute onion in olive oil until soft, about 5 minutes. Add garlic and red pepper flakes, stirring constantly, until fragrant. Add wine, tomatoes, oregano and chives. Bring to a boil and let simmer for 5-7 minutes. Season with salt and pepper, remove from heat.

Once the sauce has cooled a bit, pour over the orzo. Lay shrimp on top, and season with salt and pepper. Sprinkle with feta and lemon juice, and bake 15 minutes, or until shrimp are pink (don’t over bake shrimp).

My notes:

• I used a pint of grape tomatoes, but would double it next time.
• I’d under-cook the orzo a little bit next time.
• Naturally, I used more than the 3/4 pound the original recipe called for. What are you going to do with 1/3 a bag of thawed shrimp if you don’t cook them here? Also, this will be even better with fresh shrimp, though that will require the extra “peel and devein” step.

Cheese and shellfish are delightful,
jcristg

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