Baked Orzo With Shrimp Tomato Sauce And Feta Food

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BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA



Baked Orzo with Shrimp, Tomato Sauce, and Feta image

If you like Feta cheese you are going to love this dish. Very easy to make and a real crowd pleaser! Recipe from Gourmet Magazine.

Provided by Babs in Toyland

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red chili pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1 1/2 lbs large shrimp, shelled and deveined
1 lb orzo pasta
1/2 cup kalamata olives or 1/2 cup other oil-cured olives, pitted and chopped
1 lb feta cheese, patted dry and crumbled (3 cups)

Steps:

  • Preheat oven to 425 degrees.
  • Cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil in a 4 quart pot over moderately high heat, stirring, until onion is softened, about 3 minutes.
  • Add wine and boil until reduced by half, about 3 minutes.
  • Stir in tomatoes and salt and reduce heat, and simmer briskly, stirring often, until slightly thickened, about 8 minutes.
  • Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
  • While sauce and shrimp are cooking, cook orzo in a 6 quart pot of boiling salted water until al dente.
  • Reserve 1/2 cup of the cooking water, then drain in a sieve.
  • Return orzo to pot and toss with remaining tablespoon oil.
  • Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.
  • Spoon 1/2 of pasta into an oiled 13 X 9 by 2 inch glass baking dish, then sprinkle with 1/2 of the feta.
  • Top with remaining pasta and feta, then bake in middle of the oven, uncovered, until cheese is slightly melted and pasta is heated through, about 10-15 minutes.

Nutrition Facts : Calories 716.1, Fat 25.2, SaturatedFat 12.7, Cholesterol 240.3, Sodium 1790.2, Carbohydrate 72.8, Fiber 5, Sugar 10.3, Protein 45.2

BAKED SHRIMP IN TOMATO FETA SAUCE



Baked Shrimp in Tomato Feta Sauce image

This is a fantastic recipe! I love this, and it's a wonderful mixture of fresh herbs and succulent shrimp. Each ingredient has it's own flavor, but when all put together makes for a wonderful mixture of infused flavors.I know you will love this! *Note that there are cooking and baking times, the baking times are 10-12 min. and the cooking times are approx. 10 to 20 min. ** I use my hands to break up the whole tomatoes, and I just pinch off the little, tough stem ends and toss them. You could use the same ammount o diced tomatoes, but I don't recommend them. If you open a can of whole tomatoes and pour them in bowl, side-by-side with the diced tomatoes, you would see a big difference. The whole ones will look bright red, while the diced ones appear pale. I always use the whole tomatoes whenever I can.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can whole tomatoes, chopped
1/4 cup minced fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1 1/2 lbs medium sized raw shrimp, peeled and deveined (can leave tails on)
1 pinch salt, more to taste
1 pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Steps:

  • Preheat oven to 425°F Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
  • Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
  • Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
  • Serve immediately. Serve with crusty French or Italian loaf bread, pasta, a simple salad, or you may use rice.

ANDROS ISLAND SHRIMP BAKED IN TOMATO SAUCE W/ FETA



Andros Island Shrimp Baked in Tomato Sauce W/ Feta image

Garides Saganaki is not a traditional Greek recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. It is now a popular starter served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven. This is the version served on the island of Andros. The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping. You can stir in cream if desired before placing in the oven. Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated. Recipe adapted from The Foods of the Greek Islands by Aglaia Kremezi.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/2 cup finely chopped onion
1 teaspoon aleppo pepper or 1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined, tails left on
1/2 cup finely diced tomatoes, drained in a colander for 5 minutes
2/3 cup coarsely grated hard feta cheese (see Note)
1/2 cup cream (optional)
1/4 cup chopped fresh parsley
lemon juice
salt, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet, heat oil and sauté onion over medium heat for 5 minutes.
  • Add Aleppo or pepper flakes and garlic and sauté for 30 seconds.
  • Add shrimp and sauté for 2 minutes.
  • Add tomato and salt (to taste) and cook for 2 minutes, or until sauce begins to thicken.
  • Transfer to a baking dish or four individual gratin dishes.
  • Bake for 10 minutes, or until the sauce is bubbly.
  • Sprinkle with the cheese and bake for 2 to 3 minutes more.
  • Sprinkle with the parsley and fresh lemon juice and serve.

BAKED SHRIMP WITH ORZO AND FETA



Baked Shrimp With Orzo and Feta image

Make and share this Baked Shrimp With Orzo and Feta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 tablespoons olive oil, divided
1 large onion, chopped
2 garlic cloves, finely chopped
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can fire roasted diced tomatoes, undrained (preferably Muir Glen or RedStar)
1/2 cup dry white wine
1 1/4 cups uncooked orzo pasta (cooked and drained as directed on package)
1 1/2 lbs uncooked deveined peeled large shrimp, tail shells removed (25-30 count)
2 tablespoons lemon juice
6 ounces feta cheese, crumbled
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with vegetable cooking spray.
  • In 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the oregano and pepper flakes; cook 2 minutes. Add tomatoes and wine; cook 3 minutes. Remove from heat. Add cooked orzo; stir gently to combine. Pour mixture into prepared baking dish.
  • In medium bowl, mix shrimp and remaining 2 tablespoons oil, the lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
  • Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley.

Nutrition Facts : Calories 463.3, Fat 21.9, SaturatedFat 6.7, Cholesterol 170, Sodium 1379, Carbohydrate 37.4, Fiber 3.3, Sugar 7.1, Protein 25.9

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA



One-Pot Orzo With Shrimp, Tomato and Feta image

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

3 large garlic cloves, grated or minced (about 1 1/2 teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons red-pepper flakes, plus more for serving
Kosher salt and black pepper
1 pound shrimp, peeled, deveined and patted dry
1 pint grape or cherry tomatoes
1 cup orzo
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/2 cup roughly chopped fresh flat-leaf parsley leaves and fine stems

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.

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