Shrimp and Fresh Herb Orzo

Charles E. Walton IV

We used the longer grain orzo, a rice-shaped pasta, for a prettier presentation. Before using the leeks, be sure to rinse them thoroughly.

Yield: Makes 4 servings
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  • 1 1/2 cups thinly sliced leeks
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup dry white wine or fresh orange juice
  • 1/2 tablespoon herbes de Provence
  • 2 cups cooked orzo
  • 2 tablespoons chopped fresh dill or chives
  • 1/2 to 1 cup crumbled feta cheese
  • Garnishes: orange wedges, olives, drizzle of olive oil, and fresh dill


  1. 1. Sauté leeks in 1 tablespoon hot oil in a large skillet over medium-high heat 3 minutes or until lightly golden. Add garlic, and cook 30 seconds; remove leeks and garlic.
  2. 2. Season shrimp with salt and pepper. Turn heat to high, and add remaining 1 tablespoon oil. Add shrimp, and cook 1 minute; stir and cook another minute. Add wine and herbes de Provence; cook 1 minute or until shrimp are just pink and cooked through. Stir in prepared orzo and fresh dill, leeks, and garlic; cook 1 minute or until thoroughly heated. Remove from heat; top with crumbled feta. Garnish, if desired.
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