Monday, December 28, 2015

Mediterranean Shrimp & Orzo Casserole


You are probably sick of eating and cooking after last week's festivities.....but you still have to eat!

I love one pan meals, especially ones that are made in the oven.

This takes some prep work, but is simple if you have everything ready to go, mise en place, and is the perfect dish for company, it easily serves 8.

This is a great dish for New Year's Day or any Sunday dinner, served with a salad and some appetizers.

I actually followed the directions and used every ingredient in the recipe, without substitutions! Wow!

I'm putting this in my permanent dinner party food folder.
Now, I just need to have a dinner party!


Mediterranean Shrimp & Orzo Casserole (original recipe from Cook's Illustrated):

1 1/2 lbs. large shrimp (31 to 40 count), peeled and deveined
salt and ground black pepper
3 tbsp extra-virgin olive oil
1 medium red onion, minced
1 large red bell pepper, diced
6 medium garlic cloves, chopped fine
1 pound orzo (16 oz. box)
a large pinch saffron
1 tbsp lemon zest and 2 tablespoons lemon juice
4 cups low-sodium chicken broth
1 cup water
1 cup of frozen peas
1 (28-ounce) can diced tomatoes , drained
3 teaspoons chopped fresh oregano leaves
12 ounces feta cheese , crumbled into large pieces
4 scallions , white and light green parts only, sliced thin for garnish

Preheat the oven to 400F 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 1/2 teaspoon salt; cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 minutes.

Add the garlic and cook until fragrant, 30 seconds.
Add the orzo, saffron, and lemon zest and cook, stirring frequently, until the orzo is coated with oil and lightly browned, about 3 minutes.


Stir in the broth and water and cook, stirring occasionally, until the grains of orzo are mostly tender yet still slightly firm at the center, about 8 minutes (the liquid should be almost evaporated).

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. Let rest a few minutes and serve.


Really delicious.

3 comments:

Cleo from Jersey said...

This is what I love most about you...as I'm sitting here with my head in both hands wondering what the heck I'm going to make for dinner, I open your post, see this recipe, and my dilemma is solved. A quick trip to the farmer's market for a couple of items, and your Mediterranean Shrimp and Orzo Casserole is going to be a reality. And, this has happened more than once!!! Thank you, Stacey! Angela Muller

Stacey Snacks said...

Angela,
I aim to please!

Happy New Year!

Stacey

Tucsonbabe said...

Looks wonderful. I assume the peas go in with the oregano and shrimp.