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Orzo with Shrimp, Feta Cheese, and White Wine

Orzo with Shrimp, Feta Cheese, and White Wine


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6 first-course or 4 main-course Servings

Ingredients

  • 8 ounces orzo (rice-shaped pasta)
  • 1 cup crumbled feta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons plus 1/4 cup chopped fresh basil
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried crushed red pepper

Recipe Preparation

  • Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Recipe by Donna Knowlton Atlanta GAReviews Section

Orzo with Shrimp, Feta Cheese, and White Wine - Recipes

Shrimp & Orzo

Serve this on its own for a light lunch, or add it to a buffet. The shrimp have just a bit of a kick, just enough to keep you coming back for more.

Ingredients

For the Dressing:

  • 1/3 cup Acropolis Organics Extra Virgin Olive Oil
  • 1 tbsp fresh squeezed lemon juice
  • 2 tbsp white wine vinegar
  • 1tsp Dijon mustard
  • 2 garlic cloves, minced
  • ¼ tsp salt

For the Salad:

  • 10 cherry tomatoes
  • 1 orange bell pepper, thinly sliced
  • 2 hot banana peppers, thinly sliced
  • 5 scallions, both white and green parts, chopped
  • ¼ cup fresh basil, minced
  • 1 lb (500 g) thawed, cooked and peeled cold-water shrimp (150-200 shrimp count)
  • Acropolis Organics Extra Virgin Olive Oil for drizzling
  • Squeeze of lemon juice
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • ¼ tsp oregano, dried
  • Fresh ground black pepper
  • 1 cup feta cheese, crumbled

Preparation

  1. Bring a large pot of water to a boil. Add the orzo and cook for 13-15 minutes. Drain orzo and place in serving bowl.
  2. Whisk the vinaigrette ingredients together and pour over the cooked orzo. Stir the orzo and set aside to cool.
  3. Once the orzo has cooled, add the tomatoes, peppers, scallions, and basil and mix.
  4. Rinse the shrimp under cold water and pat dry with a paper towel. Lightly coat the shrimp in olive oil. Add a squeeze of lemon juice to the shrimp and season with salt, cayenne pepper, oregano and fresh cracked black pepper. Toss the shrimp to ensure that they are seasoned evenly. Add the shrimp to the orzo salad.
  5. Top the salad with the crumbled feta cheese, mix gently and serve.

This recipe has been provided by the 3 Greek Sisters and can be found in their cookbook “Three Sisters Back to the Beginning”.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 pinch red pepper flakes
  • ½ teaspoon dried parsley
  • ½ pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ¾ cup orzo
  • ½ cup finely diced onion
  • 1 large clove garlic, minced
  • ¼ cup white wine
  • 1 ¼ cups low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup frozen peas, defrosted
  • ½ tablespoon chopped fresh parsley
  • 2 lemon slices

Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.

Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.

Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.

Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.


Reviews ( 41 )

This is the third time I've made it and can say that it is excellent and the family really likes it. It's also healthy which is important to us. I followed the recipe pretty much as written except without garlic or clam juice. I have to say that orzo is a must! Thanks for the
great recipe.

This was easy and delicious! My husband and 2 teenage boys loved it so it will be made again in the near future. The only change I made was a little extra feta cheese and Italian seasoning instead of oregano because that's what I had on hand.

Pretty good and very pretty looking. It didn't stand up well as leftovers, though, so I would only make it when you think you'll eat it all.

Delicious and easy. I added some red pepper flakes just to spice it up a bit. Fire roasted tomatoes would be good too. I did make the orzo side dish but changed it up a bit. Cooked the orzo then drained. Melted 1 T butter in the saucepan and added minced garlic and shallot, cooked for 1 minute. Then tossed in a couple cups of baby spinach, about a tablespoon of lemon juice, and steamed for a couple of minutes. Then added the orzo, some turkish oregano, some dried basil, shredded parmesean, salt and pepper to taste. It went quite well with the shrimp dish. Definitely will have this on our regular rotation.

Has potential. The flavors were very one dimensional. The herb orzo suggestion was okay, lacked flavor. Ok dish. I probably will not make again. The shrimp tomato feta over linguine recipe is by far a better execution of this flavor combo.

I thought this was a really easy and delicious recipe. I used an extra garlic clove, eliminated the clam juice (did not have any) and used all wine. Instead of plain feta, I used the herbed feta that is in a jar with oil. Added some red pepper flakes. yummy.

This was SO delicious! You don't really need the clam juice & wine - couldn't tell and they are not ingredients I have on-hand often. My family loved it - even my 6 year old. I used a whole container of reduced-fat feta and it was still very low in calories. I would definitely recommend it!

so simple! I had fresh oregano on hand so I used that. Popped my shrimp shells in the freezer to keep until I have enough to make a small batch of stock.

I used all wine instead of clam juice. I also added a bag of spinach. VERY good. The orzo is tasty too.

HollyMolly, Several other readers used chicken stock or omitted it. You could also just use extra wine. You could also use a seafood base (Better Than Bouillon), OR make your own (easy). Just take the shells from the shrimp, toast in the oven or a dry skillet (optional), then put in a small pan & cover with water. Simmer it down to reduce, strain, and use. If you have extra, freeze it in 2T portions to use for this recipe again. Hope this helps!

This was awesome! I prepared it in a cast iron pan and then baked in the same dish. one less to wash! I followed directions in recipe except I used dried basil in the orzo . but not as much. still great!! I will definitely make again and again!!

I haven't made this yet, since I had a couple questions. Does anyone know if there's a sub for clam juice? I'm really not a fan of clams. Also has anyone shortened the cooking time by using cooked shrimp and just baking until warmed through?

i made for dinner with rice it was very good ,,

I was really excited to make this because my husband loves feta cheese. I made it to bring to him at his work (firefighter, works crazy shifts) so I got to try it first before anyone else. I was very pleased. Then I brought it to him at his work and he loved it. He told me I had to save this recipe. 2 of his coworkers tried it and they both loved it as well. I didnt have white wine so i substituted ginger ale for it (saw online that thats a sub. for white win) and it still tasted great. I will definitely be making it again.

This was great supper idea! Super simple and delicious.

I was impressed with how yummy this recipe came out. The prep time was a little longer than I typically like to spend on a weeknight meal but the end result was a beautiful, decently portioned meal. I used 3/4 lb shrimp & 3/4 lb bay scallops but that's just because it's what I had in the freezer, next time I would use all shrimp as the scallops overcooked in the oven. I also used better than bouillon clam base instead of clam juice. I served this with the recommended herb orzo which was delicious as well. I would make this again.

This was easy and delicious. Served with orzo and roasted eggplant and peppers. Followed the recipe exactly. Wouldn't change a thing!

Used fresh oregano rather than dry, petite diced tomato & jumbo shrimp. Served with the recommended orzo. Nice color & flavors. "Two stars" because 12 minutes at 450° would have been tooo long in our oven for jumbo and feta cheese doesn't melt.

This was very good! Like another I used chicken broth instead of clam juice. Other than that followed exactly. Served with green beans and brown rice.

I prefer shrimp sauteed or broiled, but my spouse and his friend thought it was fabulous. I followed the recipe exactly except for adding another garlic clove and some crushed red pepper. If I'd had fresh oregano, that would have been preferable. Served with lemony orzo and green salad. The serving were very ample, as the dish served me and two large men! I used leftover clam broth to make a simple clam and potato chowder for lunch.

I've made this twice now and we've been very, very happy both times w/the results. The clam juice I had in the fridge was not usable so I just added a some chicken broth and all the liquid left in the shrimp/lemon bowl. Next time I will add some fresh basil (the recipe doesn't *need* basil but, honestly, is basil ever a bad idea?) and will likely saute in a dutch oven or something that can go stovetop to oven to avoid another dish for clean up. Also, though I am a fan of orzo, I think this would lend itself well to penne or something that can hold a bit more of the sauce. Will absolutely make this again.

Wow! Very yummy! Hubby had seconds! Easy to prepare and sooooooooo good!

Very, very easy and very good! I omitted the wine b/c we didn't have any on hand and used fresh Roma tomatoes instead of canned and they were to die for. I let them sit in some olive oil for bit while I chopped up the onion (I used red b/c we had it-very good addition) and the whole thing smelled and tasted delish. Will def. make again! We had couscous with pine nuts and herbs alongside and it was a fab meal.

I made several changes to this recipe, changing it from Light fare to having much more substance. I used the juice of one lemon and 20 shrimp. I did not use the cooking spray. I used the entire small bottle of clam juice and cooking wine instead of opening a bottle for just 1 tablespoon. For the tomatoes I used the petite cut with oil and basil and for the Feta I used 6 ounces. I did not use parsley. I also added a 10 ounce package of diced spinach. I added all the ingredients together except for the shrimp and feta and let it simmer covered while I prepared the orzo. When the orzo was finished I added the shrimp to the pot and stirred until just beginning to turn pink. I then crumbled the feta on top, covered it and let it simmer until the shrimp was cooked and the feta was melted. YUM.


You can make this shrimp orzo pasta in any large skillet, but I always make it in my 12 inch stainless steel pan. When I’m cooking the shrimp, I don’t want to be worried too much about overcooking it. Since stainless steel conducts heat so well, cooking shrimp in it is a no brainer! Also, because I’m a messy cook, I need a large surface, which 12 inches provide plenty of! If you don’t have a stainless steel skillet, you can use cast iron, or carbon steel skillet … but I highly recommend picking up a stainless steel skillet, they have so many uses!

Make sure to use raw shrimp. I usually peel it myself and leave the tails on. Fry the shrimp on each side for 1-2 minutes just until cooked through.

To make the sauce, add butter to the pan first. Once melted, add onion and garlic and cook until fragrant. Now add wine and cook for a couple of minutes. Next add heavy cream and once the liquid is simmering, add cooked orzo, salt and 1 teaspoon of Italian seasoning.

You are now ready to add feta to the dish!

Finally, I add the shrimp back to the pan and reheat it.


What you’ll need To Make Greek Shrimp

To start, heat the olive oil in a wide oven-proof skillet over medium-low heat and add the shallots and garlic.

Cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

Off the heat, arrange the shrimp over the tomato sauce in an even layer.

Crumble the feta over the shrimp, and then sprinkle with the oregano.

Bake for 12 to 15 minutes, until the shrimp are pink and just cooked. Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Let the shrimp rest for 5 minutes, then sprinkle with mint and enjoy!


Shrimp & Orzo Pasta

In this dish, tender orzo pasta (mixed with verdant spinach and roasted peppers) is topped with plump shrimp cooked in a juicy tomato sauce along with fresh oregano for delicious aroma and flavor.

To learn more about WW and SmartPoints® visit ww.com

Wellness Details

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems roughly chop the leaves. Combine in a bowl season with salt and pepper. Quarter and deseed the lemon.

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach stir until combined and slightly wilted. Cover to keep warm.

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp and prepared tomatoes and oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter) season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the cheese (crumbling before adding). Taste, then season with salt and pepper if desired.

To the pot of cooked pasta and spinach, add the peppers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked shrimp and sauce. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems roughly chop the leaves. Combine in a bowl season with salt and pepper. Quarter and deseed the lemon.

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach stir until combined and slightly wilted. Cover to keep warm.

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp and prepared tomatoes and oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter) season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the cheese (crumbling before adding). Taste, then season with salt and pepper if desired.

To the pot of cooked pasta and spinach, add the peppers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked shrimp and sauce. Serve the remaining lemon wedges on the side. Enjoy!


Fun Facts

  • The word feta means “slice.”
  • It’s believed that the sheep’s milk cheese mentioned in Homer’s Odyssey was a form of feta.
  • Feta is one of the world’s oldest cheeses.
  • Only 2% of the so-called feta consumed in the U.S. comes from Greece.
  • The Guinness World Record for largest salad was a Greek salad made in Russia that weighed almost 45,000 pounds, which included around two and a half tons of feta.

Shrimp and Orzo Salad

  • 1/2 lb orzo pasta
  • 1lb cooked shrimp, tails removed, halved lengthwise
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • salt and pepper to taste
  • 1 tbsp fresh oregano, chopped
  • 1/3 cup extra virgin olive oil
  • 4 scallions, chopped
  • 1/2 cup sliced black olives
  • 1/4 cup crumbled Feta cheese

Instructions

In a pot of boiling water, cook orzo according to package directions, drain, and refrigerate. In a bowl, whisk together lemon juice, vinegar, salt, pepper, and oregano. Add oil slowly while mixing. Add chilled orzo, shrimp, scallions, olives, and Feta. Toss well, Makes 4 appetizer servings. (If a hot appetizer is desired, add shrimp 30 seconds before the pasta is done, drain, and toss.)


Mediterranean Shrimp with Orzo

Add shrimp, 2 tbsp olive oil, garlic, lemon zest, salt, black pepper, red pepper flakes, can of drained diced tomatoes, and white wine to a vacuum-sealing bag. Make sure the contents of bag are evenly distributed before vacuum-sealing (here’s our DIY vacuum-sealing guide). Add bag to a Suvie pan, cover with water and load into upper right zone of Suvie.

Add diced onion and bell pepper to another Suvie pan and load into upper left zone of Suvie.

Pour orzo pasta into starch pan and load into Suvie. Fill reservoir, enter My Cook > Multi-Zone settings and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 125˚F, 1 hour

Vegetable: 20 minutes

Starch: 8 minutes

During the cook, juice the lemon you zested, chop parsley, and crumble feta.

After the cook, remove pans from Suvie. Discard water from shrimp pan, pat the pan dry and pour shrimp out of bag into the pan. Drain water from the pepper and onion pan and pat dry. Toss pepper and onion with 1 tbsp olive oil and salt and pepper to taste. Return shrimp to the right side of Suvie and pepper and onion to the left. Set protein zone to broil for 5 minutes and vegetable zone for 10.

During the broil, remove orzo from Suvie, add to a large bowl and toss with remaining tbsp of olive oil. After the broil add the pepper and onion to the shrimp and pour shrimp and sauce over the orzo. Sprinkle with lemon juice, parsley, and feta cheese crumbles. Serve on four plates and enjoy!


Watch the video: MISKO Γιουβέτσι με γαρίδες και σάλτσα ντομάτας (July 2022).


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