ROASTED SHRIMP AND ORZO
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.
ONE-POT SHRIMP SCAMPI ORZO
A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.
Provided by Bren
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
- Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
- Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
- Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g
SHRIMP SOUP WITH OUZO
Steps:
- Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp). Bring water with shells to boil. Reduce heat and simmer 20 minutes. Cover and remove from heat.
- Heat 2 tablespoons oil in large Dutch oven over low heat. Add leeks, fennel, bell pepper and shallots. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.
- Uncover vegetables; add tomatoes and garlic and sauté until tomatoes soften and almost all liquid evaporates, about 8 minutes. Increase heat to medium. Add wine and boil 1 minute. Strain shrimp stock into vegetable mixture. Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.
- Puree half of soup in blender in batches. Combine with remaining soup. Season soup with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Season shrimp with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Add shrimp; sauté until cooked through, about 5 minutes. Add ouzo. Carefully ignite with lit match. Remove from heat; allow flames to subside.
- Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel.
OUZO SHRIMP
Seasoned with a spicy tomato sauce, feta cheese, and ouzo, this shrimp dish can serve as a first course or an entrée. I have made this several times as a first course for a Greek-themed dinner and everyone loves it! Originally from a magazine back in the 80's that featured a gourmet Greek dinner menu and recipes.
Provided by Leslie in Texas
Categories Greek
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add onions and garlic and sauté for 5 minutes, stirring occasionally until the onions are tender but not browned.
- Stir in tomatoes,parsley,oregano,salt, pepper, and sugar.
- Simmer, uncovered,over low heat for 30 minutes, stirring occasionally.
- *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
- In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside.
- In a medium saucepan heat 2 quarts of water to boiling.
- Drain shrimp and drop into boiling water.
- Return water to a boil (shrimp should just be turning pink); drain shrimp.
- Place shrimp in a bowl and pour ouzo over them.
- *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours.
- In a large skillet heat the tomato sauce.
- Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through.
- Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately.
Nutrition Facts : Calories 220.2, Fat 9.6, SaturatedFat 2, Cholesterol 133.8, Sodium 626.7, Carbohydrate 14.8, Fiber 3.2, Sugar 7.2, Protein 20
SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE
Provided by Diane Kochilas
Categories Liqueur Milk/Cream Tomato Sauté Quick & Easy Shrimp
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
- 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
- Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
- • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.
PAN-FRIED SHRIMP WITH LEMON AND OUZO
Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04
Provided by Karen in MA
Categories Greek
Time 2h6m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large, shallow dish, combine ouzo, lemon juice and cayenne.
- Add the shrimp and toss to coat thoroughly.
- Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
- Dry the shrimp.
- In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
- Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
- Season with salt and transfer to a platter.
- Repeat with the remaining oil and shrimp.
- Serve hot or warm.
GREEK SHRIMP ORZO
This is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have "the orzo dish" than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.
Nutrition Facts : Calories 673 calories, Fat 32g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 1262mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 6g fiber), Protein 31g protein.
LEMON SHRIMP ORZO
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
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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