Dig into a delicious shrimp bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired seafood meal.
1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon olive oil
1/2 cup prechopped onion
1 garlic clove, minced
2 tablespoons bottled clam juice
1 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 450°.
Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Delicious and easy. I added some red pepper flakes just to spice it up a bit. Fire roasted tomatoes would be good too. I did make the orzo side dish but changed it up a bit. Cooked the orzo then drained. Melted 1 T butter in the saucepan and added minced garlic and shallot, cooked for 1 minute. Then tossed in a couple cups of baby spinach, about a tablespoon of lemon juice, and steamed for a couple of minutes. Then added the orzo, some turkish oregano, some dried basil, shredded parmesean, salt and pepper to taste. It went quite well with the shrimp dish. Definitely will have this on our regular rotation.
I made several changes to this recipe, changing it from Light fare to having much more substance. I used the juice of one lemon and 20 shrimp. I did not use the cooking spray. I used the entire small bottle of clam juice and cooking wine instead of opening a bottle for just 1 tablespoon. For the tomatoes I used the petite cut with oil and basil and for the Feta I used 6 ounces. I did not use parsley. I also added a 10 ounce package of diced spinach. I added all the ingredients together except for the shrimp and feta and let it simmer covered while I prepared the orzo. When the orzo was finished I added the shrimp to the pot and stirred until just beginning to turn pink. I then crumbled the feta on top, covered it and let it simmer until the shrimp was cooked and the feta was melted. YUM!!!!!!!!!!!!
This was easy and delicious! My husband and 2 teenage boys loved it so it will be made again in the near future. The only change I made was a little extra feta cheese and Italian seasoning instead of oregano because that's what I had on hand.
Has potential. The flavors were very one dimensional. The herb orzo suggestion was okay, lacked flavor. Ok dish. I probably will not make again. The shrimp tomato feta over linguine recipe is by far a better execution of this flavor combo.
I thought this was a really easy and delicious recipe. I used an extra garlic clove, eliminated the clam juice (did not have any) and used all wine. Instead of plain feta, I used the herbed feta that is in a jar with oil. Added some red pepper flakes.....yummy.
This was SO delicious! You don't really need the clam juice & wine - couldn't tell and they are not ingredients I have on-hand often. My family loved it - even my 6 year old. I used a whole container of reduced-fat feta and it was still very low in calories. I would definitely recommend it!