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
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?