This one-pot dish is inspired by a classic Greek appetizer - shrimp saganaki. This version adds orzo pasta and grape tomatoes to make it a complete meal.
Blistering the cherry tomatoes is a great way to bring out their natural flavours . . . particularly if you live in Canada as I do and good tomatoes are a fleeting thing.
The flavours combine together well with the sweet shrimp and blistered tomatoes playing well with the briny Feta.
I think that I added more pepper flakes than mentioned in the recipe because we like the heat. I suspect I may regret this when we enjoy the leftovers this evening (I made this dish originally on Monday) as the heat grows over time. LOL
Another change would be to stir in some spinach or other green to add some contrasting texture and hide some vitamins from your non veggie eating family. :-)
We enjoyed this with some crusty bread and a salad.
Enjoy!
Orzo with Shrimp, Tomato, and Feta
3 large garlic cloves, grated or minced (about 1 1/2 teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 ½ teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
½ cup crumbled feta
½ cup roughly chopped fresh flat-leaf parsley leaves and fine stems
In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.
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