GARLIC AND BASIL SHRIMP AND TOMATOES OVER ORZO
Steps:
- Combine the shrimp with 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for 2 hours.
- Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp when the pan is hot and cook, turning once until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.
- Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and its juices back to the skillet along with the remaining basil.
- Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.
SHRIMP ORZO WITH TOMATO AND BASIL
Provided by Liza A
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 F.
- In a large oven and broiler safe skillet, heat 1 ½ tbsp of extra-virgin olive oil over medium heat. Add the garlic and cook until almost brown, about 1 minute. Increase the heat to high and add the grape tomatoes, Italian seasoning, salt and pepper. Cook, stirring occasionally, for about 5 minutes.
- Add orzo and chicken broth. Bring to a simmer. Remove skillet from heat and transfer to pre-heated oven. Bake until most of the liquid has absorbed, 10 to 12 minutes.
- Meanwhile, toss the shrimp in the remaining ½ tbsp. of olive oil. Season with salt and pepper. Remove skillet from oven and evenly place shrimp on top of the orzo. Turn oven to broil. Broil on high until shrimp is opaque throughout, about 4 minutes.
- Sprinkle with torn basil leaves and serve. Enjoy!
SKILLET SHRIMP AND ORZO
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
- Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.
Nutrition Facts : Calories 540 g, Fat 11 g, Fiber 5 g, Protein 39 g, SaturatedFat 2 g
TOMATO-BASIL SHRIMP ORZO
Simple to prepare, this orzo pasta dish features fresh, fragrant basil, juicy grape tomatoes, garlic and tender shrimp: made with simple, fresh ingredients-precisely what Italian cuisine is all about!
Provided by DeLallo Foods
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook orzo for al dente texture, according to package instructions.
- Meanwhile, in a large saucepan, heat olive oil on a medium-high setting. Once hot, add garlic and red pepper flakes. Sauté together for about 1 minute to infuse oil. Add shrimp and cook until pink, about 5 minutes. Remove shrimp and set aside.
- Add wine to the pan and allow it to reduce by half, about 3 minutes. Next, add tomatoes and 1 tablespoon butter; sauté tomatoes just until skin begins to loosen. Season with basil, salt and pepper. Add cooked orzo to the saucepan and toss together for 2 minutes to marry flavors.
SUN-DRIED TOMATO BASIL ORZO
Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.
Provided by kgwen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 23m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
- In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g
ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA
Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.
Provided by Yasmin Fahr
Categories dinner, weekday, seafood, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
- In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
- Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
- Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.
BASIL SHRIMP WITH FETA AND ORZO
Make and share this Basil Shrimp with Feta and Orzo recipe from Food.com.
Provided by Kim127
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
- Cook the pasta in boiling water for 5 minutes.
- Drain.
- Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
- Place the orzo mixture in teh foil bag.
- Combine the shrimp and basil.
- Arrange shrimp mixture on the orzo.
- Fold edges of bag to seal.
- Bake at 450 degrees for 25 minutes.
- Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
- Drizzle with remaining 1 teaspoon of oil.
- Serve.
ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE
Steps:
- Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.
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.
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