Shrimp with Orzo & Sun Dried Tomatoes
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1 cup
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orzo [GourmetStore.com]
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Salt
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1 tsp.
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dried basil [GourmetStore.com]
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3 tbsp.
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unsalted butter
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1 1/2 tbsp.
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minced shallot
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1/2 cup
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canned plum tomatoes, coarsely chopped
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1 tbsp.
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minced garlic [GourmetStore.com]
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2 tsp.
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finely chopped fresh oregano
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1 lb.
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lg. shrimp, shelled, devined
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6
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Sun-Dried Tomatoes [GourmetStore.com] (blanched in boiling water, drained, coarsely chopped)
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1/2 cup
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black olives, pitted
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7 oz.
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feta cheese, coarsely crumbled
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Freshly ground pepper to taste
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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.
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