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Shrimp with Orzo, Feta and Sun-dried Tomatoes

4 servings

2 tablespoons butter
3 tablespoons olive oil, divided
1 1/2 Tbsp tablespoons minced shallots
1/3 cup cup canned tomatoes, drained, diced
3 to 6 cloves garlic, minced
2 tsp teaspoons fresh oregano, chopped
1 pound large shrimp, peeled and deveined
6 sun-dried tomato halves in oil, drained and chopped
1 1/2 cups feta cheese, crumbled
1/2 cup Kalamata olive, pitted
1/2 teaspoon fresh ground black pepper
1 1/2 cups orzo, uncooked
3 tablespoons chopped fresh basil

Melt butter in a large skillet over medium-high heat; add 2 tablespoons
olive oil. add shallot, and cook stirring constantly, until tender.
Stir in tomatoes, garlic, and oregano. Add shrimp and dried tomato;
cook 3 to 5 minutes or until shrimp turn pink. Sprinkle with feta cheese, olives and pepper.

Meanwhile cook orzo according to package directions; drain well.
Transfer orzo to a large serving bowl. Add remaining 1 tablespoon
olive oil and basil; toss well. Spoon shrimp mixture over orzo.
Serve immediately.

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