Published with permission from LuxuryWeb Magazine
This quick and easy twist on a Greek classic — shrimp and feta with orzo — will have dinner on the table in 20 minutes, start to finish, if you use precooked shrimp. For a longer cooking-time version, you can use fresh shrimp that needs to be boiled, shelled, and deveined before being cooked in the dish.
We use ready-cooked frozen shrimp, already peeled and deveined, and the dish is just as delicious as with uncooked shrimp, but taking half the time to make. It is a meal that can be thrown together in a few minutes, tastes heavenly, and will impress guests with your culinary expertise.
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Ingredients (Serves 4 to 5 people depending on shrimp size):
- 1 1/4 pound cooked cleaned jumbo shrimp (thaw if frozen), size 13-25 per lb.
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 cup chopped onion
- 3 large garlic cloves, chopped
- 2 cups uncooked orzo pasta
- 2 1/2 cups chicken stock
- 1 1/2 cups dry white wine (we prefer Italian wine made from Turbiana grapes)
- 1/2 fresh lemon or to taste
- 1 teaspoon dried oregano
- 3/4 cup crumbled feta cheese, divided into 1/2 cup and 1/4 cup
- 8 sprigs flat-leaf parsley or cilantro, chopped, stalks discarded
- Salt and ground pepper, to taste
- Crushed red pepper flakes, optional
Method:
- Toss the shrimp with 1 tablespoon olive oil, 2 teaspoons of lemon juice, oregano, salt, pepper, and half of the chopped garlic. You can add some crushed red pepper flakes for a bit of a kick. Set aside for at least 30 minutes until you start cooking.
- Heat a large skillet to medium-high heat.
- Add butter and 1 tablespoon of olive oil. Heat until the butter is melted.
- Add the onion, remaining garlic, and orzo. Cook for 3-4 minutes until the onion is translucent and the orzo is slightly toasted.
- Add chicken broth, wine, lemon juice, salt, and pepper.
- Reduce heat to medium. Cover and cook for about 10 minutes, stirring occasionally, until the orzo is soft and only a small amount of liquid remains in the pan.
- Toss in the shrimp and the remaining lemon juice. Stir and cook for an additional 5-6 minutes or until the shrimp is warmed through. Add the 1/2 cup of feta cheese, stirring until combined.
- Garnish with the remaining 1/4 cup of feta and sprinkle with the chopped parsley or cilantro.
- Serve hot and enjoy!
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