Best Orzo With Shrimp Spinach Tomatoes Olives And Feta Recipes

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SHRIMP WITH ORZO, OLIVES AND FETA



Shrimp With Orzo, Olives and Feta image

I THINK this came from the local Sunpapers, years ago -- I have been making it so long!It is quick, easy, VERY tasty, and pretty to serve, especially if you have an Italian or Greek decorated platter. Add salt and pepper to taste. (You can save time and effort by using cooked shrimp, but if you have raw, first saute in a few Tbsp. of butter and olive oil.)

Provided by NurseJaney

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb orzo pasta
1 lb shrimp, cleaned and deveined
1 (14 1/2 ounce) can diced tomatoes, drained
3 ounces feta cheese, crumbled
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/2 cup scallion, chopped
1/2 teaspoon dried oregano

Steps:

  • Cook orzo according to directions, drain well.
  • In a large serving bowl, combine shrimp, tomatoes, cheese, vinegar, lemon juice, scallions, oregano, salt and pepper.
  • Toss well.
  • Add orzo and stir to mix.
  • Garnish with kalamata olives, if desired.

Nutrition Facts : Calories 594.6, Fat 7.9, SaturatedFat 3.9, Cholesterol 163, Sodium 909.7, Carbohydrate 94, Fiber 5.3, Sugar 8.3, Protein 34.7

SHRIMP ORZO WITH FETA



Shrimp Orzo with Feta image

Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups uncooked whole wheat orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 medium tomatoes, chopped
2 tablespoons lemon juice
1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges

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.

BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA



Baked Orzo with Shrimp, Tomato Sauce, and Feta image

Categories     Cheese     Olive     Pasta     Shellfish     Tomato     Bake     Shrimp     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28- to 32-oz) can crushed tomatoes
1 teaspoon salt
1 1/2 lb large shrimp (about 36), shelled and deveined
1 lb orzo (rice-shaped pasta)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 lb feta, patted dry and crumbled (3 cups)

Steps:

  • Preheat oven to 425°F.
  • Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy 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, then reduce heat and simmer briskly, stirring frequently, 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 (see Tips, page 204) until al dente. Reserve 1/2 cup cooking water, then drain orzo 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 half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.

ORZO WITH SHRIMP, SPINACH, TOMATOES, OLIVES AND FETA



Orzo with Shrimp, Spinach, Tomatoes, Olives and Feta image

I had some heirloom cherry tomatoes and shrimp that I needed to use so looked around to see what else I had on hand. This is what I came up with. I hope you enjoy it as much as we did.

Provided by Tracey Adams

Categories     Salads

Number Of Ingredients 10

1 lb whole wheat orzo
1 lb large shrimp, peeled and deveined.
1 tsp hot smoked spanish paprika, (do not use hungarian).
1/2 tsp salt, or to taste
3 Tbsp fresh lemon juice and the zest from 1 lemon.
1/4 c extra-virgin olive oil, plus extra for sautéing the shrimp.
8 kalamata (greek) olives, quartered
1 c baby spinach, chopped
8 oz cherry tomatoes, sliced in half
6 oz greek feta, crumbled

Steps:

  • 1. Shrimp: Mix the 1 tsp. Spanish hot smoked paprika and the 1/2 tsp. salt in a small bowl. Pat the shrimp dry and put them into a small bowl. With your fingers, evenly distribute the spice mixture onto the shrimp. Heat a small amount of olive oil in a skillet over medium-high heat. Pour in the shrimp and saute until pink and cooked through. Remove from the pan and set aside.
  • 2. Bring a large pot of water to boiling: Add 2 tbsp. salt and the Orzo and cook until just al dent, 8-10 minutes.
  • 3. Meanwhile: Zest the lemon and measure about 3 tbsp. of juice into a large bowl. Whisk in the 1/4 cup of olive oil and salt and freshly ground pepper to taste.
  • 4. When the orzo is done: Drain it into a fine mesh colander, shake out the excess water and dump it into the bowl with the dressing. Mix very thoroughly and add chopped spinach mixing well until spinach begins to wilt. Let cool.
  • 5. When cool: mix in shrimp with accumulated juices, kalamata olives, cherry tomatoes and feta. Adjust seasoning with salt and freshly ground pepper and serve. Can be refrigerated and served later.

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