Here’s a not-so-secret piece of info: I’m kind of a sure thing when it comes to food.
I know it seems like I never make things we don’t care for, and in many ways that’s not a stretch at all. If we really don’t care for something, I don’t blog about it. That would be unproductive for all of us.
But the reality is, I really like…most everything.
Howeveeerrr…this meal tops…the…charts. If you like shrimp, I may just insist you make this. Sooner rather than later, too…for your sake. And then you can report back with a, “Nicole, you were so right about that dish!”
Quick. Simple. Fresh. Healthy. Husband-pleasing.
Mr. Prevention commented on how the feta made this recipe. I agree with the man, but I would say the dried herbs add a lot, too. Recently, we found a Greek restaurant near to our house. The food is great and the bartender is pretty hilarious (and he gives us free booze!). While I can’t twist his arm into falafel, Mr. P has learned to love lamb. And there’s no going wrong with a gyro, especially when it is drizzled with an authentic tzatziki sauce and not greasy like in a burger joint.
Now if we could only get away from saganaki (flaming cheese) EVERY time we eat Greek…
Having had the pleasure of traveling to Greece, this dish has very Greek flavors despite the very simple run-of-the-mill ingredients. None of the ingredients alone scream, “wow!” but together…WHOA.
Have I convinced you yet?!
1 1/2 tsp extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
2 large tomatoes, chopped
3 Tbsp chopped fresh parsley, divided
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 lb medium shrimp, peeled and deveined
1 cup orzo
3/4 cup (3 oz) crumbled feta cheese
Preheat oven to 450 F. Coat a 3-quart baking dish or 9 X 13 with cooking spray.
Put a large pot of lightly salted water on to boil. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish.
Heat oil in a large 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, half of the parsley, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 to 3 minutes.
Put the tomato-shrimp sauce over the orzo and lightly loosely stir to combine. Sprinkle with feta and the remaining parsley. Bake, uncovered, until the feta is bubbly, about 10 minutes. Serve immediately.
Yield: 4 servings (about 1 1/2 cups each).
Nutrition Information (per serving): 435 calories; 8 g. fat; 161 mg. cholesterol; 735 mg. sodium; 53 g. carbohydrate; 3.8 g. fiber; 36 g. protein
Result: I must say, this was the best dinner we’ve had in awhile. It was so simple, but the flavors were incredible – don’t miss out on the or parsley…mm! The feta is such a fun bite, and I love the tender orzo with the meaty shrimp. Excellent dish – this will be made again! Enjoy![/print_this]
If the rest of this week goes by as quickly as yesterday…this week will be a good one!