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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 411.2
  • Total Fat: 8.5 g
  • Cholesterol: 189.0 mg
  • Sodium: 1,172.3 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 33.3 g

View full nutritional breakdown of Athenian Orzo calories by ingredient
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Athenian Orzo

Submitted by: CATMARTENS

Introduction

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them
Number of Servings: 4

Ingredients

    1 1/2 teaspoons extra-virgin olive oil
    1 small onion, chopped
    4 cloves garlic, minced
    1/4 cup dry white wine
    1 28-ounce can diced tomatoes
    3 tablespoons chopped fresh parsley, divided
    1 tablespoon drained capers
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/2 teaspoon salt, or to taste
    Freshly ground pepper, to taste
    Pinch of crushed red pepper
    1 pound medium shrimp, (30-40 per pound), peeled and deveined
    1 cup orzo
    1/2 cup crumbled feta cheese

Directions

1.Preheat oven to 450F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.

2.Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.

3.Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.

4.Bake, uncovered, until the feta is bubbly, about 10 minutes.


Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CATMARTENS.





TAGS:  Fish | Dinner | Fish Dinner |

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