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

Orzo with Parmesan and Basil

Found this on Pinterest! Seems that is where I find alllllll my recipes these days!!

this recipe will be added to the go to recipes, as it is FABULOUS!

Recipe

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken or vegetable stock, low sodium is best
6 tbsp fresh basil
3/4 cup grated Parmesan cheese
Salt/pepper to taste
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Melt the butter over medium heat.
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Add the orzo
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and saute for a few minutes,
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until the orzo start to get golden brown.
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Add the broth
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and cover and simmer for 20 minutes, until all the broth has been absorbed.

Remove from the heat,
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add the basil
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and Parmesan cheese
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and salt/pepper to taste.
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Roasted Shrimp and Orzo

Recipe

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
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1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
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3/4 pound good feta cheese, large diced
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Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
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Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
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Add the shrimp to the orzo
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and then add the scallions,
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dill, parsley,
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cucumber, onion,
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2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully.
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Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Grilled Tilapia with Lemon Butter, Capers and Orzo

P1360901

  • 1 lemon, finely zested
  • 2 lemons, juiced
  • 1/2 cup dry white wine
  • 1 shallot, thinly sliced
  • Splash heavy cream
  • 1 stick unsalted butter, cut into cubes, at room temperature
  • Salt and freshly ground black pepper
  • 4 (8-ounce) tilapia fillets
  • 3 tablespoons olive oil
  • 1/2 pound orzo, cooked al dente
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup drained capers

 

Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.

Heat the grill to high.

Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

Recipe