Name: Greek Shrimp with Orzo and Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.5 lb raw shrimp, peeled and deveined (large – about 15-20 count per pound); ½ teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon Italian seasoning; ½ teaspoon red pepper flakes; ¼ teaspoon salt to taste; 2 tablespoons olive oil; 1.5 cups orzo; 3 cups chicken stock or vegetable stock or water; 8 oz cherry tomatoes, red and yellow, sliced in half; ⅓ cup sun-dried tomatoes in olive oil, chopped; ⅓ cup kalamata olives, sliced; ¼ cup green olives, sliced; 6 oz feta cheese, crumbled or diced into small cubes; 3 tablespoons lemon juice or lime juice, freshly squeezed; 3 tablespoons extra virgin olive oil; ¼ teaspoon smoked paprika; ¼ teaspoon Italian seasoning; ¼ cup fresh basil, chopped; Salt and pepper to taste

Description

A delicious and refreshing dish featuring succulent shrimp, orzo pasta, feta cheese, and a medley of Mediterranean flavors.

Ingredients

Scale

1.5 lb raw shrimp, peeled and deveined (large – about 15–20 count per pound)
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
¼ teaspoon salt to taste
2 tablespoons olive oil
1.5 cups orzo
3 cups chicken stock or vegetable stock or water
8 oz cherry tomatoes, red and yellow, sliced in half
⅓ cup sun-dried tomatoes in olive oil, chopped
⅓ cup kalamata olives, sliced
¼ cup green olives, sliced
6 oz feta cheese, crumbled or diced into small cubes
3 tablespoons lemon juice or lime juice, freshly squeezed
3 tablespoons extra virgin olive oil
¼ teaspoon smoked paprika
¼ teaspoon Italian seasoning
¼ cup fresh basil, chopped
Salt and pepper to taste

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Instructions

In a large bowl, combine shrimp with smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
Heat a large skillet over medium heat and add olive oil.
Add shrimp to the skillet without overcrowding and cook, flipping occasionally, for about 3-4 minutes until pink.
Remove cooked shrimp from the skillet.
In the same skillet, add orzo and chicken stock. Bring to a boil, then reduce to a simmer and cover. Cook for about 10 minutes, stirring halfway to prevent sticking.
When orzo is cooked and water absorbed, stir in cherry tomatoes, sun-dried tomatoes, Kalamata olives, green olives, and most of the feta.
Add lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning. Mix well over low heat.
Add cooked shrimp back to the skillet and reheat gently.
Serve topped with remaining feta and fresh basil.

Notes

Check orzo halfway through cooking to avoid sticking.
Adjust seasonings to taste.
This dish can be served warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 900mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 25g
Cholesterol: 200mg