Salonika Shrimp

Name: Salonika Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 cups orzo pasta; salt; 1 1/2 tablespoons unsalted butter; 1 bunch fresh dill, leaves snipped off at stems; 1/2 bunch fresh basil; 2 tablespoons virgin olive oil; 3 garlic cloves, minced; 1 lb ripe plum tomato, peeled, cored and chopped; 1 lb medium shrimp, peeled and deveined; fresh ground black pepper; 2 tablespoons fresh oregano (or 2 t dried); 9 ounces feta cheese

Submitted by Cookie16

"I copied this out of a cookbook but I don't remember which one. The author's note on the recipe says it is from Sofi's restaurant in Los Angeles."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

2 cups orzo pasta
salt
1 ¹⁄₂ tablespoons unsalted butter
1 bunch fresh dill, leaves snipped off at stems
¹⁄₂ bunch fresh basil
2 tablespoons virgin olive oil
3 garlic cloves, minced
1 lb ripe plum tomato, peeled, cored and chopped
1 lb medium shrimp, peeled and deveined
fresh ground black pepper
2 tablespoons fresh oregano (or 2 t dried)
9 ounces feta cheese

directions

Cook the orzo al dente in salted water. Drain well. Return to pot and add the butter, mix well to coat all the pasta.
Butter an 11 x 7 Pyrex dish.
Mince the dill and basil.
Heat olive oil in a large skillet over medium high heat. Add garlic and sauté just until translucent. Add the tomatoes, dill and basil. Cook until the tomatoes are slightly soft, about 10 minutes. Add the shrimp and cook, stirring occasionally, just until pink about 3 or 4 minutes. Remove from heat.
Preheat oven to 500°F.
While the tomato mixture is cooking, mince the oregano (or crush the dried with your fingers). Crumble feta into a small bowl. Add the oregano and toss with feta until blended.
Spread the orzo evenly in the buttered baking dish, top with the tomato shrimp mixture, then put the feta oregano on top.
Bake just until feta begins to melt, about 5 minutes.
Serve immediately.

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Reviews

Delicious recipe! I made this last night for me and a friend, cutting the recipe in half, and it scaled nicely. I didn't have fresh tomatoes so I used canned diced tomatoes. The recipe doesn't specify how much basil is in half a bunch. I was using it from my garden and used quite a bit. The basil and oregano worked together beautifully. I didn't have any fresh dill, and while I meant to use some dried dill from the pantry, I totally spaced on it. As good as it was without the dill, I wonder if the dill would have overpowered this dish. I think next time I make it, I'm going to add Greek olives. Thanks for posting!

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