Basil Shrimp with Feta and Orzo

I added black olives and some fresh oregano to this Cooking Light Mag recipe. Very good.

Basil Shrimp with Feta and Orzo

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil — divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup crumbled feta cheese — (2 ounces)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp — peeled and deveined
1/4 cup chopped fresh basil

Preheat oven to 450°.

Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)


4 Comments (+add yours?)

  1. kevin
    Oct 06, 2006 @ 09:02:02

    I make a similar dish, but usually serve it on rontini. For some reason I don’t care for orzo’s texture.


  2. Jeff
    Oct 06, 2006 @ 09:22:49

    Kudos on using feta with this dish…goes so well with Orzo


  3. zola
    Oct 06, 2006 @ 10:27:49

    I make an orzo salad that is almost identical to this with dill instead of basil that I got from Gourmet magazine. I will have to try it hot.


  4. Brilynn
    Oct 06, 2006 @ 12:53:31

    I only just started using orzo a couple months ago and I really like it, this looks like a good addition to my recipe collection.


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