Greek Style Garlic Shrimp And Orzo Recipes

GREEK SHRIMP ORZO

Steps:

• Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

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.

SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)

Steps:

• Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
• Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
• Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
• Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
• Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

GARLIC-TOMATO SHRIMP RECIPE WITH ORZO

Steps:

• Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
• While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
• Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
• Finally, stir in the spinach and remove from the heat.
• Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!

GREEK SHRIMP WITH ORZO

Steps:

• Cook orzo in salted water according to package directions without added fat.
• Drain and set aside.
• Meanwhile, heat oil in a large saucepan over medium heat.
• Add onion, pepper and garlic; cook until soft, stirring occasionally, about 3 minutes.
• Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.
• Spoon cooked orzo into shrimp mixture; stir to combine.
• Remove from heat and stir in basil.
• Spoon about 1 1/4 cups of orzo-shrimp mixture onto each of six plates and top each with 1 teaspoon of feta.

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA

Steps:

• In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
• In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
• Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
• Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

GARLIC SHRIMP AND ORZO SALAD

Steps:

• Marinate shrimp in garlic and olive oil. I do this early in the morning.
• When ready to eat scoop shrimp out of the marinade with a slotted spoon Place in a skillet over medium-high heat and sauté for a few minutes, until the shrimp is pink and cooked through. Add a splash of white wine and season while cooking.
• Mix together lemon juice, and olive oil and pour over all remaining ingredients. Mix it all up until everything is coated. Season to taste.

GREEK SHRIMP WITH SPINACH, FETA AND ORZO

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic) Coarsely chop the spinach. Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm. Cut the garlic into very thin slices. Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo. Coarsely chop the tomatoes, reserving their resulting juices. Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce. Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo. Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.

GREEK-STYLE GARLIC SHRIMP AND ORZO

Steps:

• Cook the orzo in salted water, until it is al dente. Heat the 1/4 cup of olive oil, then add the onions, red pepper flakes, and garlic. Cook for 2 minutes, then add the shrimp and cook for a minute more. Add the cherry tomatoes, olives