Friday, July 06, 2007


even THINK about buying another cookbook!!!

There are so many incredible Food Blogs out there, that I am constantly "copying/pasting/printing" new recipes. I nearly always write down my source, so at least I can reference back to them if I want to comment, but this particular recipe has no such thing. So, I know you're out there, you creator of "Oven Baked Shrimp & Orzo", but I can't give credit where credit is due. This was SO delicious, I felt I HAD to pass it on, or there might be dire consequences. Like, for instance, ME enjoying this dish, and YOU, never hearing about it!!!


1# orzo (looks like rice, but it isn''s pasta)
4 Tbl olive oil
1 C crumbled feta cheese
1 red onion, minced
1 red bell pepper, diced
pinch saffron ( do NOT leave this smells heavenly!)
4 C chicken stock (NOT broth, if you can help it!)
1 C water
1 C frozen peas(optional, but I love the color contrasts in this dish)
2# uncooked, med. shrimp, peeled, deveined
6 cloves garlic, chopped
1 28oz can diced tomatoes, drained
4 teas. minced, fresh oregano (use 2 teas. if dried)
4 scallions, sliced thin (I left this out, as I didn't think it needed another layer of flavor, but you decide)

Preheat oven to 400. Brush 9x13 pan with a bit of olive oil or Pam.

Saute onion and red pepper in the oil, using a dutch oven or large fry pan. Cook over med. heat until veggies are soft, 8 to 10 min. Add garlic and c0ok for 30 seconds. Add orzo and saffron and cook, stirring until orzo is coated with oil and starting to brown---about 4 min. (make sure you stir, so orzo doesn't stick to bottom of pan.)

Add broth and water, cook over med. heat, stirring occasionally until orzo becomes softer, but still slightly firm in the center, about 10-12 min. Add tomatoes, peas, shrimp, and oregano.

Pour in baking dish and sprinkle with feta.

Bake 20 min. Remove from oven and sprinkle with the scallions.

This made a FULL pan, so I thought we would have plenty of leftovers. Not so much. Everyone loved this.

Options: In place of the shrimp, my son thought chunks of spicy italian sausage would be good. I would then replace the feta with perhaps parmesan, or even a sharp cheddar.

Bon appetit!!!
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cityfarmer said...

hhhmmmmmmmm...looks like a food blog to me...I have about twenty cookbooks you can have!!!!

HomemakerAng said...

you can eat more now too, because you can swimmy it off! Re: skinny dipping, saw a way cute sign for our pool the other day, it read, "We don't skinny dip here, we CHUNKY DUNK" I can so relate right now!!!

Laurie & Chris said...

Boy does that sound good. My hubby would really like it.

katiez said...

I love orzo - especially when it's cooked in stock, almost like a risotto!
I can see why you didn't have leftovers! (You could put the sausage with the shrimp and pretend it's paella...)

Joy said...

I'm drooling all over the place!

kansasrose said...

OH you post the best recipe ideas! This has my mouth watering!

ShabbyInTheCity said...

Oh how good this looks. Thanks for showing it...I may get back and actually try it soon.

Junda Xu said...

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