Shrimp. Wine. Cheese. Amen
I am really lucky to have the pleasure of knowing the lovely ladies who shared this smashing shrimp recipe. What makes them special is that they are a stellar mother/daughter duo, which I'm sure is fueled in part by time spent together in the kitchen.
Alison’s Orzo with Shrimp, Feta Cheese and White Wine (4)
8 oz. orzo pasta
6 T olive oil
1 cup feta cheese crumbled
¼ cup grated Parmesan cheese
1/3 cup basil chopped
1 6 oz. bag of washed baby spinach wilted for 1 minute in microwave
½ cup chopped black kalamata olives
1 lb. raw shrimp, peeled and de-veined
3-4 garlic cloves minced
1 14 oz. can diced tomatoes in juice
½ cup dry white wine
2 t dried oregano
1/2t dried crushed red pepper flakes
Preheat Oven to 400 degrees: Brush a 11- 7 inch glass baking dish with oil.
Cook Orzo according to the package directions.
Drain well and return the Orzo to the same pan.
Add 2T olive oil, 1/4-cup feta cheese, 1/4-cup parmesan cheese, 2 T basil, wilted spinach & olives. Mix and place in the baking dish.
Meanwhile, heat 2T oil in a large skillet over medium high heat. Add shrimp and sauté until light pink for about 2 minutes. The shrimp will not be cooked through. Place the shrimp atop the orzo.
In the same skillet on medium heat, add 2T oil and sauté the garlic for 30 seconds before adding the tomatoes, wine, oregano, red pepper and remaining ¼ cup basil. Bring to a boil while stirring and then simmer for about 2 minutes. Season with salt and pepper. Spoon this mixture over the orzo and shrimp.
Bake for about 10 minutes to cook the shrimp and heat all ingredients.
Sprinkle with ¾ cup of remaining feta cheese and serve.