Shrimp with Orzo and Tomato

By jenniferj

adapted from "How to Roast a Lamb"

Ingredients

• 1 lb shrimp, peeled and deveined
• salt and pepper
• 1 1/2 cups orzo, uncooked
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed and finely chopped
• 3 shallots, finely chopped
• 9 whole scallions, thickly sliced
• 1/2 cup water
• 3 plum tomatoes, roughly chopped
• 1 1/2 cups smooth tomato sauce or puree
• 3/4 cup crumbled feta cheese, divided
• 6 cups baby spinach leaves (about 8 ounces)
• small handful of torn herbs, such as dill, mint, and/or parsley
• extra virgin olive oil

Preparation

Step 1

Preheat the oven to 275F. Season the shrimp with salt and pepper.

Cook the orzo according to package directions and toss it with 1 tablespoon of the oil. Reserve, keeping warm. In a large, heavy soup pot, Dutch oven or wok, warm the remaining tablespoon of oil over high heat. When the pot is very hot, add the garlic and shallots, and saute for 1 minute. Add the scallions and shrimp, and sear for 30 seconds. Add the water, tomatoes, and tomato sauce. Cook for 2 minutes and remove the shrimp to the reserved orzo. Continue to reduce the liquid until the mixture has thickened (2 to 3 minutes), and season with salt and pepper. Place a serving bowl in the preheated oven for 2 minutes to warm. To the pot, add the orzo and shrimp, half the feta, and the spinach, and toss to combine. As soon as the spinach has wilted (about 1 minute), transfer to the preheated bowl.