Y’all. This is SO STINKIN’ GOOD. A neighbor brought us some 2 weeks ago and we not only devoured it but I haven’t been able to stop thinking about it since. When I saw we, that includes my 2 year old son. To not have a meal launched onto the floor around here is huge these days. And not one drop of this puppy hit the ground. That’s saying something. I just made a batch and will be popping it into the oven tonight. Here she is in all her glory. Introducing…Athenian Orzo!
1 1/2 tsp. 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 TBS. chopped fresh parsley, divided
1 TBS. drained capers
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt, or to taste
Freshly ground pepper to taste
Pince of crushed red pepper
1 pound medium shrimp (peeled and devained)
1 cup orzo ( I use whole wheat)
1/2 cup crumbled feta cheese (I use crumbled goat cheese)
Preheat oven to 450. Coat a 9 x 13 inch baking dish with cooking spray. Put a large pot of lightly salted water on to boil. 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 boil for 1 minute. Stir in tomatoes, 1 1/2 TBS 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. Cook orzo in the boiling water until tender but still firm, 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 TBS parsley. Bake, uncovered, until the feta is bubbly, about 10 minutes.
I’m making this tonight! you are due for a blog update!