Lemony Shrimp with Orzo, Feta, and Olives
By Diane UngerPublished on March 1, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon grated lemon zest plus 1 tablespoon juiceSalt and pepper 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined1 tablespoon extra-virgin olive oil, plus extra for drizzling1 onion, chopped fine2 garlic cloves, minced2 cups orzo 4 cups chicken broth 1 cup pitted Kalamata olives, chopped coarse4 ounces feta cheese, crumbled (1 cup)
Before You Begin
Garnish with chopped fresh parsley.
Instructions
- Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.
- Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
4 cups chicken broth
1 cup pitted Kalamata olives, chopped coarse
4 ounces feta cheese, crumbled (1 cup)
Ingredients
1 tablespoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
4 cups chicken broth
1 cup pitted Kalamata olives, chopped coarse
4 ounces feta cheese, crumbled (1 cup)
Ingredients
1 tablespoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
4 cups chicken broth
1 cup pitted Kalamata olives, chopped coarse
4 ounces feta cheese, crumbled (1 cup)
Why This Recipe Works
Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.
Before You Begin
Garnish with chopped fresh parsley.
Instructions
- Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.
- Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.
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