Mediterranean-Style Shrimp and Orzo Casserole
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If you don’t have saffron, ¼ teaspoon ground turmeric can add a similar orange-ish color, but not the flavor. Be careful not to add too much turmeric because its flavor is bitter when used in excessive amounts.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Season the shrimp generously with salt and pepper; set aside.
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, pepper, and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the orzo, saffron, and lemon zest; cook, stirring frequently, until the orzo is coated with oil and lightly browned, about 4 minutes. Stir in the broth and water; cook, stirring occasionally, until the grains of orzo are mostly tender yet still slightly firm at the center, about 12 minutes. Stir in the tomatoes, oregano, and seasoned shrimp.
- Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Sprinkle the feta over the top and bake until the shrimp are cooked through and the cheese is lightly browned, about 20 minutes. Sprinkle with the lemon juice and garnish with the scallions. Serve immediately.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We decided to prepare our orzo pilaf-style for our shrimp and orzo casserole recipe, for deep flavor and creamy texture. To add solid flavor and a bit of bite to the otherwise tender-textured pilaf, we added red onions, red bell peppers, canned diced tomatoes, garlic, oregano, and saffron (for its sunny orange hue and warm flavor). Baking the shrimp in our shrimp and orzo casserole recipe on top of the pilaf only dried them out and turned them rubbery, but embedding the shrimp in the pilaf was a whole different story: We could cook the dish long enough for the flavors of the pilaf and shrimp to combine, and the orzo shielded the shrimp, preventing them from drying out.
Before You Begin
Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If you don’t have saffron, ¼ teaspoon ground turmeric can add a similar orange-ish color, but not the flavor. Be careful not to add too much turmeric because its flavor is bitter when used in excessive amounts.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Season the shrimp generously with salt and pepper; set aside.
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, pepper, and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the orzo, saffron, and lemon zest; cook, stirring frequently, until the orzo is coated with oil and lightly browned, about 4 minutes. Stir in the broth and water; cook, stirring occasionally, until the grains of orzo are mostly tender yet still slightly firm at the center, about 12 minutes. Stir in the tomatoes, oregano, and seasoned shrimp.
- Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Sprinkle the feta over the top and bake until the shrimp are cooked through and the cheese is lightly browned, about 20 minutes. Sprinkle with the lemon juice and garnish with the scallions. Serve immediately.
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