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.
Ingredients 1 1/2 teaspoons Extra-virgin olive oil 1 Small onion, chopped 4 cloves Garlic, minced 1/4 cup Dry white wine 1 28-ounce Can diced tomatoes 3 tablespoons Chopped fresh parsley, divided 1 tablespoon Drained capers 1/2 teaspoon Dried oregano 1/2 teaspoon Dried basil 1/2 teaspoon Salt, or to taste Freshly ground pepper to taste Pinch of crushed red pepper 1 pound Medium shrimp (30-40 per pound), peeled and deveined 1 cup Orzo 1/2 cup Crumbled feta cheese Preparation 1. Preheat oven to 450°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 If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
