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Recipe

Orzo with Shrimp, Tomato, and Marinated Feta

Servings: 4

The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that comes in the shape of rice. It’s easy to eat a lot of and is widely available. If you start with the shrimp in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to 1 week.

Ingredients

  • 7 oz. feta, broken into 1/2- to 3/4-inch pieces
  • 1/2 tsp. crushed red pepper flakes
  • 4 tsp. fennel seeds, toasted and lightly crushed
  • 5 Tbs. olive oil
  • 1-1/3 cups orzo
  • Salt and black pepper
  • 3 garlic cloves, crushed
  • 3 strips of finely shaved orange peel
  • 1 (14.5 oz.) can chopped tomatoes
  • 2 cups vegetable stock
  • 3/4 cup plus 2 Tbs. water
  • 14 oz. raw peeled shrimp
  • 1-1/2 cups basil leaves, roughly shredded

Preparation

  • In a medium bowl, mix the feta with 1/4 tsp. of the chile flakes, 2 tsp. of the fennel seeds, and 1 Tbs. of the oil. Set aside while you cook the orzo.
  • Place a large sauté pan with a lid over medium-high heat. Add 2 Tbs. of the oil, the orzo, 1/8 tsp. salt, and a good grind of pepper. Fry for 3 to 4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
  • Return the pan to the same heat and add the remaining 2 Tbs. of oil, 1/4 tsp. of pepper flakes, 2 tsp. fennel seeds, the garlic, and the orange peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes and their juice, stock, water, 3/4 tsp. salt, and plenty of pepper. Cook for 2 to 3 minutes, or until boiling, then stir in the fried orzo. Cover, then decrease the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for 1 to 2 minutes, until the consistency is like risotto. Stir in the shrimp and cook for 2 to 3 minutes, until they are pink. Stir in the basil and serve at once, with the marinated feta sprinkled on top.

Reviews

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Reviews (4 reviews)

  • user-4082459 | 01/12/2019

    I really liked this recipe but removed 1 star for the almost overpowering fennel flavor. I'll make this again, adding only half next time and maybe crushing it up a bit more. I like fennel, but you have to REALLY like fennel for this one.

  • ljr403 | 01/10/2019

    I did not care for this , although I had high expectations. Too much tomato relative to the other ingredients and overly saucy ... it overwhelmed the other flavors. Prefer David Tanis recipe from NYT for shrimp with feta and tomato...
    Very disappointing

  • User avater
    JamesMRobertson | 11/22/2018

    Ultimate

  • baileysmom | 11/17/2018

    Excellent dish! Very flavorful and easy to make. Takes less than 30 minutes from start to finish. I think the feta really adds to the taste as does the orange peel and the basil. Will be making this many more times.

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