Baked Shrimp in Tomato Feta Sauce over Orzo with Basil

I used two recipes that I have made before to make this one recipe

for the Orzo with basil
Here is what you need,

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken (I used water and then added better than bouillon chicken flavor)
1 tbsp dried basil
Salt, to tatse
Freshly ground black pepper, to taste

Melt the butter in a pan over medium heat.
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Add the orzo
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and sauté
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until golden brown. Takes a few minutes

Add the broth and cover. Simmer for 15-20 minutes, until the water is all absorbed into the orzo

Remove from the heat, stir in the basil and salt & pepper to taste.
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and for Baked Shrimp in Tomato Feta Sauce

olive oil
1 onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of fire roasted tomatoes
1 red bell pepper, chopped
1/4 cup fresh parsley, minced
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized shrimp, peeled and deveined I left the tails on mine (I used precooked shrimp for my recipe because they were out of raw)
salt, to taste
freshly ground black pepper, to taste
4 ounces feta cheese
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heat your oven to 425°F. Heat oil in a large, oven-proof pan or dutch oven to medium high heat. Add the onions
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and cook until softened, about 5 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the tomatoes
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bring to a simmer, reduce the heat and let simmer for 10 minutes, until the juices thicken a bit.
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Then add in the red bell pepper
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Stir in
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Remove pot from heat and turn burner off. Stir in the herbs,
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shrimp, feta cheese,
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and salt and pepper to taste.
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Place pot in oven and bake, uncovered, 10 minutes until the shrimp are nice and warm
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Serve immediately over Orzo
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I recommend getting shrimps with the tails off because when you eat this dish it was a little bit of pain to have to pull the tail off while eating this. Would have been more enjoyable to just eat the shrimps with no mess

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2 thoughts on “Baked Shrimp in Tomato Feta Sauce over Orzo with Basil

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