Baked Shrimp With Feta And Orzo Recipes

BAKED SHRIMP AND ORZO WITH FETA CHEESE

Steps:

• Preheat the oven to 400 degrees F. Pat the shrimp dry with a few paper towels and lightly season with salt and pepper. Set aside while preparing the rest of the ingredients. Lightly grease a 9X13-inch baking pan with cooking spray and also set aside.
• In a 4- or 5-quart pot, combine the onion, oil, oregano and 1/2 teaspoon salt over medium-low heat. Cover the pot and cook, stirring occasionally, until the onions have started to turn translucent, 7-8 minutes. Check often so the mixture doesn't burn. Stir in the garlic and cook for about 30 seconds.
• Stir in the orzo, increase the heat to medium, and cook, stirring often, until the orzo is coated with the mixture and is lightly browned, 3-4 minutes.
• Stir in the broth and water and cook, stirring every once in a while, until the orzo is slightly tender but still has some firmness (it will continue to cook in the oven), about 10-12 minutes. Stir in the tomatoes, peas and shrimp.
• Pour the mixture into the prepared pan. Sprinkle the feta cheese evenly over the top. Bake the casserole until the shrimp are cooked through and the cheese is lightly browned, 18-20 minutes.
• Serve with lemon wedges.

BASIL SHRIMP WITH FETA AND ORZO

Steps:

• Preheat oven to 450 degrees.
• Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
• Cook the pasta in boiling water for 5 minutes.
• Drain.
• Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
• Place the orzo mixture in teh foil bag.
• Combine the shrimp and basil.
• Arrange shrimp mixture on the orzo.
• Fold edges of bag to seal.
• Bake at 450 degrees for 25 minutes.
• Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
• Drizzle with remaining 1 teaspoon of oil.
• Serve.

BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA

Steps:

• Preheat oven to 425°F.
• Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water (see Tips, page 204) until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.
• Spoon half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.

BAKED ORZO WITH SHRIMP, LEMON AND FETA

Steps:

• Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
• Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 teaspoons each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don't cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.
• Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining teaspoons thyme, and 1/4 teaspoons salt. Sprinkle on top of the pasta.
• Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve. Great with a side salad.

ROASTED SHRIMP AND ORZO

Steps:

• 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. 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!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. 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.

SHRIMP ORZO WITH FETA

Steps:

• Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

BAKED SHRIMP WITH ORZO AND FETA

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with vegetable cooking spray.
• In 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the oregano and pepper flakes; cook 2 minutes. Add tomatoes and wine; cook 3 minutes. Remove from heat. Add cooked orzo; stir gently to combine. Pour mixture into prepared baking dish.
• In medium bowl, mix shrimp and remaining 2 tablespoons oil, the lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
• Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley.

BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO

Steps:

• 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.
• 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!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
• Toss well.
• Add the feta and stir carefully.
• 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.
• **Cook time does not include setting aside for 1 hour to allow flavors to blend.

BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA

Steps:

• Preheat oven to 425 degrees.
• Cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil in a 4 quart pot over moderately high heat, stirring, until onion is softened, about 3 minutes.
• Add wine and boil until reduced by half, about 3 minutes.
• Stir in tomatoes and salt and reduce heat, and simmer briskly, stirring often, until slightly thickened, about 8 minutes.
• Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• While sauce and shrimp are cooking, cook orzo in a 6 quart pot of boiling salted water until al dente.
• Reserve 1/2 cup of the cooking water, then drain in a sieve.
• Return orzo to pot and toss with remaining tablespoon oil.
• Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.
• Spoon 1/2 of pasta into an oiled 13 X 9 by 2 inch glass baking dish, then sprinkle with 1/2 of the feta.
• Top with remaining pasta and feta, then bake in middle of the oven, uncovered, until cheese is slightly melted and pasta is heated through, about 10-15 minutes.