Orzo With Shrimp, Feta And Tomatoes
serves 2-4
Feta and shrimp are a classic Greek combination. Cooking the orzo in the shrimp water gives the whole dish more flavor.
2 tablespoons red wine vinegar
1 clove garlic, minced
1 pound shrimp
1/2 pound orzo
1/3 cup pine nuts
2 cups cherry tomatoes, halved
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1/4 pound feta cheese, cubed or crumbled
prep: 40 minutes
total: 40 minutes
small bowl
whisk
large pot
slotted spoon
mesh strainer
small skillet
large bowl
1. Combine the vinegar and garlic in a small bowl along with a sprinkling of salt and pepper.
2. Bring a large pot of water to a boil. When it boils, add the shrimp and take the pan off the heat. Let the shrimp sit in the water for 2 minutes, then remove them to a plate with a slotted spoon. Let them cool.
3. Bring the water back to a boil along with 2 teaspoons of kosher salt. When the water boils add the orzo and cook until al dente, then drain it well.
4. Meanwhile, heat the pine nuts in a small skillet over medium heat. Cook, tossing often until the pine nuts are brown (but not black) in spots, 2-4 minutes.
5. Split the tomatoes in half and combine them in a large bowl with the feta, pine nuts, and chopped parsley. Whisk the olive oil into the vinegar and garlic mixture.
6. Peel the shrimp, cut them in half and add them to the bowl with the tomatoes, feta and pine nuts. Toss everything with the garlic dressing, and season to taste with salt and pepper.
2. Bring a large pot of water to a boil. When it boils, add the shrimp and take the pan off the heat. Let the shrimp sit in the water for 2 minutes, then remove them to a plate with a slotted spoon. Let them cool.
3. Bring the water back to a boil along with 2 teaspoons of kosher salt. When the water boils add the orzo and cook until al dente, then drain it well.
4. Meanwhile, heat the pine nuts in a small skillet over medium heat. Cook, tossing often until the pine nuts are brown (but not black) in spots, 2-4 minutes.
5. Split the tomatoes in half and combine them in a large bowl with the feta, pine nuts, and chopped parsley. Whisk the olive oil into the vinegar and garlic mixture.
6. Peel the shrimp, cut them in half and add them to the bowl with the tomatoes, feta and pine nuts. Toss everything with the garlic dressing, and season to taste with salt and pepper.
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