Athenian Orzo
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.
Prep Time:
30 mins
Total Time:
50 mins
Servings:
4 servings
Ingredients
-
1 1/2 teaspoons extra-virgin olive oil
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1 small onion, chopped
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4 cloves garlic, minced
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1/4 cup dry white wine
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1 28-ounce can diced tomatoes
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3 tablespoons chopped fresh parsley, divided
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1 tablespoon drained capers
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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Pinch of crushed red pepper
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1 pound medium shrimp, (30-40 per pound), peeled and deveined
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1 cup orzo
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1/2 cup 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.
Nutrition Facts
Calories 397, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 189 mg, Sodium 991 mg, Carbohydrate 44 g, Fiber 4 g, Protein 34 g, Potassium 730 mg. Daily Values: Vitamin A 15%, Vitamin C 45%, Calcium 25%, Iron 35%. Exchanges: Starch 2,Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Great Greek Pitas
If you make the cucumber-yogurt sauce and marinate the pork the night before, these sandwiches go together quickly. At dinnertime, stir-fry the meat, spoon into pita rounds, and top with the sauce.
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