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This perfect late-summer seafood supper comes together in under an hour. You'll want to sprinkle the cheesy, buttery, lemony breadcrumbs on just about everything—and we don't blame you. 

Recipe by Southern Living August 2016

Gallery

Greg Dupree; Styling: Victoria Cox

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F with oven rack 5 to 6 inches from heat source. Heat 2 tablespoons of the oil in a large ovenproof skillet (with a lid) over medium-high. Add onion, and cook until translucent, about 5 minutes. Add tomatoes, garlic, oregano, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tomatoes are softened, about 2 minutes. Stir in broth and orzo; bring to a boil, stirring occasionally. Cover and bake until orzo is tender and liquid is mostly absorbed, about 15 minutes. Remove from oven; increase temperature to broil.

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  • Toss shrimp with remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; arrange shrimp on orzo. Combine panko, Parmesan, butter, and lemon zest; sprinkle over shrimp and orzo. Return to oven; broil, uncovered, until shrimp are opaque, 4 minutes. Garnish with parsley and lemon wedges.

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