Shrimp with Orzo & Sun-Dried Tomatoes
| Amount |
Ingredient |
|
1 cup
|
orzo
|
|
|
Salt
|
|
1 tsp.
|
dried basil
|
|
3 tbsp.
|
unsalted butter
|
|
1 1/2 tbsp.
|
minced shallot
|
|
1/2 cup
|
canned plum tomatoes, coarsely chopped
|
|
1 tbsp.
|
minced garlic
|
|
2 tsp.
|
finely chopped fresh oregano
|
|
1 lb.
|
lg. shrimp, shelled, devined
|
|
6
|
Sun-Dried Tomatoes (blanched in boiling water, drained, coarsely chopped)
|
|
1/2 cup
|
black olives, pitted
|
|
7 oz.
|
feta cheese, coarsely crumbled
|
|
|
Freshly ground pepper to taste
|
Directions:
Bring a large pot of water to a boil. Add salt. Add orzo, cook until tender but still firm, 8-10 minutes. Drain well and transfer to large serving bowl. Add basil and 1
tablespoon oil; toss well to coat. Cover to keep warm.
Melt butter and remaining 2 tablespoons oil in large skillet over medium high heat. Add shallot and cook, stirring occasionally until softened, about 2 minutes. Stir in
plum tomatoes, garlic and oregano; cook just until flavors are blended, 1-2 minutes. Add shrimp and Sun-Dried Tomatoes and cook, stirring frequently until shrimp are
barely cooked through, about 4 minutes. Sprinkle with olives, feta and pepper to taste. Spoon over orzo and serve at once. Serves 4.
|
|
