Shrimp & Orzo
Shrimp & Orzo is a main course that serves 8. One portion of this dish contains around 31g of protein, 12g of fat, and a total of 465 calories. For $3.34 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up salt & pepper, orzo pasta,
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 28 oz canned tomatoes
- 0.75 c wine
- 1 fennel bulb
- 6 oz feta cheese
- 2 T parsley
- 6 loves of garlic
- 8 servings lemon wedges
- 2 c chicken broth
- 3 T olive oil
- 1 onion
- 4 t oregano
- 1 lb orzo pasta
- 0.75 t pepper flakes
- 8 servings salt & pepper
- 1.5 lb shrimp
- 2.5 c water
Instructions
- 1
Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.
- 2
Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.
- 3
Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.
- 4
Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
- 5
Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.
- 6
Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute.
- 7
Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley.
- 8
Transfer to the prepared baking dish, sprinkle with the feta.
- 9
Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.
- 10
Serve with lemon wedges.