Tuesday, June 23, 2009

Mediterranean Shrimp with Orzo

This is what I had for dinner tonight.
I guess you can tell which photos I take and which ones I borrow from the professionals. I think you can see all the yumminess anyway.
Remember, keep the raw frozen shrimp on hand for dinners like this. Total prep and cooking time was less than half an hour (includes thawing shrimp under running water).

1 (14 ounce) can diced tomatoes (garlic, onion, oregano variety)
1/2 cup chopped green onions
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
2/3 cup dry orzo pasta

Cook orzo according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add tomatoes. Add green onions, oregano, salt and pepper. Cook until slightly thickened, about 5 minutes. Stir in shrimp and cook until pink, 5 to 7 minutes. Toss with feta cheese. Mix in cooked orzo and serve.

Yield: 2 large main dish servings

Shortcut: Instead of fresh oregano, salt and pepper, use 1 teaspoon Cavender's Greek seasoning and 1 teaspoon dried oregano.

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