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  • Greek Shrimp & Orzo

    1 vote
    Greek Shrimp & Orzo
    Prep time:
    Cook time:
    Servings: 6
    by Gretchen Wasniewski
    59 recipes
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    This recipe is a great way to stretch a pound of shrimp into a meal for 6 people! Delicious, fresh and minimal ingredients make this a fast but special meal. You can use any size shrimp and you can buy the shrimp cooked or uncooked. If you find well priced uncooked shrimp simply bring a large pot of water to a rapid boil. Add the shrimp (shelled or unshelled) and return to boil. As soon as the pot returns to a boil, drain and rinse the shrimp with cold water. If the shrimp have shells they are now easy to remove. If the shrimp need cleaned, run a paring knife down their back and remove the vein under cold water.

    Ingredients

    • 4 scallions
    • 1 pound cooked orzo pasta
    • 3 T plus more for garnish fresh oregano
    • 1 28 oz can diced tomatoes
    • 1 lb. cooked cleaned shrimp
    • 1/2 t salt
    • 1/4 t pepper
    • 6 oz. feta cheese crumbled

    Directions

    1. Preheat oven to 400 degrees
    2. Thinly slice scallions, white and green parts
    3. Finely chop fresh oregano
    4. Cook orzo according to package directions and drain
    5. Mix orzo, tomatoes and their juices, 3 T oregano, salt & pepper
    6. in a large, shallow casserole dish.
    7. Dot the top of the orzo mixture with cooked shrimp.
    8. Bake covered in oven for 15 minutes.
    9. Remove from oven, uncover and sprinkle top with crumbled feta cheese.
    10. Return to the oven uncovered for 10 minutes or until cheese begins to lightly brown.
    11. Serve with a green salad and sliced fruit.

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