Basil Shrimp With Feta And Orzo Recipes

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Steps:

• Preheat oven to 450 degrees.
• Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
• Cook the pasta in boiling water for 5 minutes.
• Drain.
• Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
• Place the orzo mixture in teh foil bag.
• Combine the shrimp and basil.
• Arrange shrimp mixture on the orzo.
• Fold edges of bag to seal.
• Bake at 450 degrees for 25 minutes.
• Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
• Drizzle with remaining 1 teaspoon of oil.
• Serve.

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.

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Steps:

• Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Steps:

• Preheat oven to 450 degrees.
• Place shrimp in bowl, mix with 1 teaspoon of oil and basil; let sit.
• Coat piece of tin foil with cooking spray, place on cookie sheet.
• Cook pasta in boiling water 5 minutes, omitting salt and fat; drain. Place pasta in large bowl.
• Stir in 1 teaspoon oil and next seven ingredients. Place orzo mixture on tin foil. Place shrimp mixture on orzo.
• Cover foil and shrimp/orzo mixture with another piece of foil, and secure it around baking sheet. Bake at 450 degrees until done (25 minutes plus minus depending on your oven).

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.