Baked Shrimp And Orzo With Chickpeas Lemon And Dill Recipes

ROASTED SHRIMP AND ORZO

Roasted Shrimp and Orzo image

Provided by Ina Garten

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

BAKED SHRIMP AND ORZO WITH CHICKPEAS, LEMON, AND DILL

Baked Shrimp and Orzo With Chickpeas, Lemon, and Dill image

Make and share this Baked Shrimp and Orzo With Chickpeas, Lemon, and Dill recipe from Food.com.

Provided by norasingley

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb jumbo shrimp, peeled and deveined
kosher salt & freshly ground black pepper
3 tablespoons olive oil, plus more as needed and for serving
1 large fennel bulb, halved, cored, and thinly sliced
4 garlic cloves, peeled and smashed
1/2 teaspoon crushed red pepper flakes
1/2 lb orzo pasta
1 (15 ounce) can chickpeas, drained and rinsed
1 pint cherry tomatoes
1 cup pitted kalamata olive, halved
1/3 cup coarsely chopped dill, plus additional for serving
1 lemon, zest of, plus additional lemon wedges for serving
2/3 cup dry white wine
2 cups low sodium chicken broth
5 ounces feta, coarsely crumbled, for serving

Steps:

Preheat oven to 450 degrees.
Dry shrimp with paper towels and season with salt and pepper.
Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 ½ minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more.
Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.

LEMON SHRIMP ORZO

Lemon Shrimp Orzo image

What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3-1/2 cups reduced-sodium chicken broth
1 pound uncooked whole wheat orzo pasta
1 cup water
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 cups fresh arugula
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pitted Greek olives, halved
1-1/2 cups crumbled feta cheese
Fresh basil leaves

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.

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