Shrimp & Orzo

The recipe Shrimp & Orzo can be made in around 45 minutes. This recipe serves 8. One portion of this dish contains around 31g of protein, 13g of fat, and a total of 478 calories. For $3.34 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of shrimp, lemon wedges, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by spoonacular user lizbarron. Similar recipes include Shrimp & Orzo, Shrimp & Orzo, and Shrimp and Orzo.

Servings: 8

 

Ingredients:

28 oz. can diced tomatoes, drained

3/4 c. dry white wine

1 fennel bulb, chopped, reserving about 2 T. of the feathery fennel fronds for garnish

6 oz. package of crumbled feta cheese

2 T. chopped fresh parsley, divinded

6 loves of garlic, minced

lemon wedges, for serving

2 c. low-sodium chicken broth

3 T. extra-virgin olive oil

1 Onion, finely diced

4 t. chopped fresh oregano (1 t. dried can be subbed)

1 lb. orzo pasta

3/4 t. crushed red pepper flakes

Salt & Pepper

1 1/2 lb. large shrimp, peeled, deveined and patted dry

2 1/2 c. water

Equipment:

baking pan

oven

dutch oven

Cooking instruction summary:

  1. Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.
  2. Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes. Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
  3. Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma. Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute. Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.
  4. After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley. Transfer to the prepared baking dish, sprinkle with the feta. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds. Serve with lemon wedges.

 

Step by step:


1. Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.

2. Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.

3. Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.

4. Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.

5. Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.

6. Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute.

7. Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley.

8. Transfer to the prepared baking dish, sprinkle with the feta.

9. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.

10. Serve with lemon wedges.


Nutrition Information:

Quickview
477k Calories
31g Protein
12g Total Fat
56g Carbs
26% Health Score
Limit These
Calories
477k
24%

Fat
12g
19%

  Saturated Fat
4g
27%

Carbohydrates
56g
19%

  Sugar
7g
9%

Cholesterol
233mg
78%

Sodium
1268mg
55%

Alcohol
2g
13%

Get Enough Of These
Protein
31g
63%

Selenium
80µg
115%

Manganese
1mg
61%

Phosphorus
422mg
42%

Copper
0.66mg
33%

Calcium
312mg
31%

Vitamin K
27µg
27%

Iron
4mg
26%

Zinc
3mg
24%

Vitamin C
19mg
24%

Magnesium
94mg
24%

Vitamin E
3mg
21%

Potassium
731mg
21%

Fiber
5g
21%

Vitamin B6
0.41mg
21%

Vitamin B3
3mg
20%

Vitamin B2
0.32mg
19%

Vitamin B12
1µg
17%

Folate
51µg
13%

Vitamin B1
0.18mg
12%

Vitamin A
487IU
10%

Vitamin B5
0.97mg
10%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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