This recipe was adapted from this one. I made a few changes, because I can’t even fathom eating something with feta that doesn’t include kalamata olives. This was delicious. I may use fresh tomatoes next time, because the fiance thought the tomatoes were over powering. That also could be because I let them simmer for about 10 minutes as opposed to 2-3 minutes…
I, however, thought this was perfect and I can’t wait to make this again.
- 8 ounces orzo
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- 1 pound uncooked medium shrimp, peeled, deveined
- 2 cloves of chopped garlic
- 1 14.5 ounce can of diced tomatoes (do not drain)
- 1/2 cup white wine (I used Pinot Grigio)
- 4 teaspoons fresh oregano
- 1/2 teaspoon dried crushed red pepper flakes
- 1/2 cup of chopped kalamata olives
- 1/2 cup of artichoke hearts, drained & chopped
- Juice of half a lemon
1) Cook the orzo according to package directions. Drain and pour in a baking dish.
2) Heat olive oil in a skillet and saute the shrimp for 2 minutes. Until pink. Remove from heat, set aside. Once cooled, cut each shrimp in half.
3) In the same skillet as the shrimp, saute chopped garlic for two minutes. Add the tomatoes, kalamata olives, artichoke hearts. Bring to a low boil, and then add the wine, red pepper flakes & fresh oregano. Simmer until sauce thickens, about 2-3 minutes.
4) Place shrimp on the orzo, squeeze the juice of the lemon over the shrimp then top with the tomato sauce. Sprinkle with the feta cheese.
5) Bake at 400 degrees for 10 minutes.
Serve with crusty bread to mop up the leftover sauce.
Makes 4 servings.