Ahhh shrimp. This outrageously delicious meal is so satisfying (and fast) ya wouldn't suspect that it's also good for you too! Shrimp are very nutritious, full of good protein and contain very little fat, soooo make them often, enjoy them often.
This is what you will need:
Raw peeled and deveined shrimp, spinach, garlic, orzo, feta (French or Belgian) cheese, roasted red peppers, pine nuts, dill, olive oil, butter, salt and pepper to taste.
Optional: a splash of lemon juice.
If your shrimp is frozen, defrost in a large bowl of cold water. Then peel and devein.
To prepare the orzo, combine 4 qts. of water in a large sauce pan and add 1 T of salt. Bring
to a boil and drop in the orzo. Boil 10 minutes-13 minutes works for me.
Drain the orzo and return it to the pan. Add the baby spinach and toss to wilt-cover and keep warm.
Cut the roasted red pepper into thin strips. Finely mince the garlic.
Combine the shrimp, garlic, 2T oil, 1/2 T dill, the sliced red peppers and salt and pepper in a bowl and let them marinate for a few minutes.
Spread shrimp mixture onto a foil lined pan and off to the broiler it goes. Broil for approximately 5 minutes or until the shrimp are opaque.
Beautiful...immediately add them (and all the yummy marinade) to the orzo and toss.
Add the feta and the remaining dill. Check seasoning and adjust if needed.
I didn't forget the pine nuts, they are what makes this dish so special. While the shrimp are broiling, scatter the pine nuts in a small skillet to which 1 T of olive oil and 1 T of butter has been added. Sauté until just golden. Yum.
Transfer shrimp and orzo to a large platter and add the delicious toasted pine nuts, a drizzle of olive oil, and an optional splash of lemon juice.
Here is the recipe:
Roasted Shrimp with Orzo and Feta
10 oz. orzo, cook following package directions
12 oz. large peeled and deveined shrimp
3 or 4 garlic cloves, finely minced
5 T olive oil
8 oz. baby spinach
3 oz. feta cheese, crumbled (use Belgian or French)
1 large roasted red pepper, cut in thin slices
1 T dill
3 oz. pine nuts, browned in 1T butter and 1T olive oil
Optional: 1/2 lemon to squeeze over top of finished dish
In a small sauce pan combine 1 T butter and 1 T olive oil and the pine nuts. Sauté just until
they become a light golden. Set aside.
In a large sauce pan bring 4 quarts of water to a boil, drop in 10 oz orzo and 1 t salt. Cook orzo 10 minutes or to package directions. Drain orzo and return to pan. Add the 8 oz of baby spinach and toss to wilt.
While orzo is cooking, line a baking sheet with foil and spray with cooking spray.
In a medium size bowl, combine peeled and deveined shrimp, 2T olive oil, 3 or 4 finely minced garlic cloves, 1/2 T dry dill, and l large roasted red pepper that has been cut into thin strips. Stir to combine. Spread out on the foil lined pan and broil for 5 minutes or until the shrimp are opaque throughout.
Add the shrimp and red peppers to the orzo. Drop in the crumbled feta, the remaining 1/2 T
of dill, and salt and pepper to taste. If the pasta seems too thick you can add some olive oil.
To serve: Add salt and pepper to taste. Transfer to a large serving platter and sprinkle top
with the the toasted pine nuts and a drizzle of olive oil, and a splash of lemon juice.
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