Wednesday, December 26, 2012

Greek Shrimp with Orzo

 OMG, this is SO may be my new favorite dish.  I took it from a Rachael Ray recipe and changed it up. 

4 cloves garlic
4 tbsp. olive oil
Pinch crushed red pepper flakes
1 1/2  tsp. dried oregano
1 pound large shrimp
Salt and pepper
1/2 pound orzo pasta
1 red onion, chopped
1 green bell pepper, chopped
2/3 cup kalamata olives, chopped
16 oz. grape tomatoes, halved
1/2 cup flat leaf parsley, chopped
1 container crumbled feta

Bring a large pot of water to boil and boil orzo for 8 minutes.  Place shrimp in a shallow baking dish with 2 tbsp. olive oil, red pepper, 2 cloves crushed garlic and oregano and season with salt and pepper.  Let marinate for 10 minutes.

While orzo is cooking, heat a skillet with 2 tbsp. olive oil over medium-high heat.  Add red onion and bell pepper, season with salt and pepper and cook 5 minutes.  Add tomatoes and cook for another 5 minutes.  Add 2 cloves chopped garlic and cook another minute.  Add olives, parsley and tomatoes and simmer on low to keep warm.
Heat another skillet over medium-high heat and add the shrimp mixture.  Cook until shrimp is pink and firm, turning with tongs frequently.
Place orzo in large shallow bowl and top with vegetable mixture.  Sprinkle desired amount of feta over vegetable mixture and top with shrimp.

*FYI, if you're trying to eat less carbs, this is still DELICIOUS without the orzo...just the vegetable mixture, feta and shrimp...yum!

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