0 recipes from contoocook and beyond


l lb. box orzo
l/4cup plus 2 tbsps. olive oil
2 cups feta cheese
l/2 cup grated parmesanb
l/4 cup chopped frresh basil
2tbsp;s. capers
l/2 cup ipitted black kalamata olives sliced
2lbs. uncooked medium (21 to 25) shrimp, peeled and deveined
4cloves garlic minced
l cup dry white wine
28 oz. can chopped tomatoes
l tbsps. oregano
l/2 tsp. crushed red peppere
Cook orzo as per box directions, el dente – drain and cool with cold water. Toss well and then place in large bowl. Combine l/4 cup olive oil, feta, parmesan, basil and
capers and olives and set aside. Meanwhile heat 2 tbsps. olive oil. Add garlic and cook l minute. Add the wine and cook until reduced by half. Add the tomatoes, oregano and red pepper. Cook over med. heat for 5 mins.. Bring to boil and add the shrimp. Turn off heat and let sit for 5 mins. Pour the shrimp mixture in to the orzo mixture. Combine well. Place into large 8×12 greased glass baking dish. Bake for 25 mins. covered. Remove top cover and bake an additional l0 mins or until bubbling.
Serves 8 to l0 people. Concord Monitor

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