Baked Shrimp with Feta and Herbed Orzo

I get a daily email from Cooking Light with a “dinner tonight” recipe.  Most of them are great and this one is no exception. It has great Mediterranean flavors and the suggested Herbed Orzo is a classic accompaniment. It’s light but filling and would be appropriate even for a company dinner. Serve a fresh garden salad on the side, maybe some garlic bread and it’s a wonderful spring or summer meal. If you want to give this one a try, then…

Here’s what you need:

1 tblsp fresh lemon juice
1 ½ pounds large shrimp, peeled and deveined
Cooking spray
1 tsp. olive oil
½ cup chopped onion
1 garlic clove, minced
2 tblsp. bottled clam juice
1 tblsp. white wine
½ tsp. dried oregano
¼ tsp. freshly ground black pepper
1 14.5 oz can diced tomatoes, drained
½ cup (2 oz.) crumbled feta cheese
1 tblsp. chopped fresh flat-leaf parsley

Here’s what you do:

Preheat oven to 450 F.

Combine lemon juice and shrimp in a large bowl; toss well.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat and simmer 5 minutes.

Stir in shrimp mixture. Place mixture in an 11 x 7 inch baking dish coated with cooking spray.

Sprinkle cheese evenly over mixture. Bake at 450 for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

Orzo with Fresh Herbs:

Cook 1 cup orzo pasta according to package directions. Drain; toss orzo with ¼ cup chopped fresh basil, 2 tblsp chopped fresh parsley, 1 tblsp olive oil, ½ tsp salt and ¼ tsp freshly ground black pepper.

Makes 4 1-cup servings.

Enjoy!

Download a printable copy here.

This recipe is copyright Cooking Light

Tagged as: basil, cooking, feta, Food, orzo, recipes, shrimp