Friday, June 18, 2010

Mediterranean Shrimp

One of my favorites! And it can be done in less than half an hour.


1 (14 ounce) can diced tomatoes (Italian herb variety)
1/2 cup chopped green onions
1/2 tablespoon Cavender’s Greek seasoning
1/4 teaspoon black pepper
1/2 pound large or jumbo shrimp, peeled and deveined
1/2 cup crumbled feta cheese
2/3 cup dry orzo

Cook orzo according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add tomatoes. Add onions, Greek seasoning 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 servings

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