Super easy, but also make it delicious and impressive looking. The perfect summer recipe has just arrived and I’m calling it Greek Shrimp & Orzo. I wanted to call it Baked Greek Lemon Garlic Shrimp with Tomatoes, Feta & Orzo but like nobody has time for that including me.
Anyway, I know you will all love this dish because it’s simple, light and perfect for a quarantine summer!
Greek Shrimp & Orzo
- 1 lb shrimp
- 1 cup cooked orzo or rice
- 4 large tomatoes cored
- 1 large shallot sliced
- 3-4 cloves garlic minced
- 1/4 tsp smoked paprika
- 1/2 tsp dried oregano double if using fresh
- 1 tsp red chili flakes
- Salt & pepper
- Olive oil
- Feta cheese
- 4 lemon slices
- Fresh mint & basil to garnish
Preheat oven to 400 degrees.
Cut your tomatoes in half and scoop the seeds out with a spoon and discard. Dice the cored tomatoes and put aside.
Heat a large skillet over medium heat. Add a generous drizzle of oil to coat the pan then add your shallots and garlic.
Once fragrant (5 minutes or so), add in your tomatoes and continue to cook until the tomatoes are cooked down (about 5 minutes). Season with salt, pepper, oregano, chili flakes and paprika.
Add in your cooked orzo (I reccomend cutting the cooking time down by 2-3 minutes so it’s al dente- this will prevent it from getting mushy when you bakand stir to combine. Season to taste.
If your pan isn’t oven safe, transfer the orzo mixture to an oven safe dish. Place the shrimp on top of the orzo mixture, sprinkle with feta cheese and add a few fresh lemon slices. Bake for 10 minutes or until shrimp is cooked through.
Top with fresh basil and mint. Would be great to serve with some hummus and tzatziki as well!
You can also use canned tomatoes for this recipe!